6 oz. semi sweet chocolate morsels
18 whole blanched almonds
1/2 c. Amaretto
2 envelopes unflavored gelatin
1/4 c. water
4 egg yolks
1/3 c. sugar
2 c. milk
4 egg whites
2 c. heavy whipping cream (whipped)
2 pkg. lady fingers (split)

Place chocolate pieces in bowl. Place bowl in a larger bowl of hot water. Stir chocolate until melted. Dip bottom half of almonds into chocolate and place on wax paper. Chill until firm. Gradually stir amaretto into remaining melted chocolate. Set aside. In saucepan combine gelatin and water. Stir low heat adding egg yolks, sugar and milk until it thickens and coats a metal spoon.

Stir in chocolate mixture. Chill until mixture mounds. Fold in stiffly beaten egg whites. Remove one cup of whipped cream and set aside. Fold remaining cream into chocolate mixture. Chill. Line bottom of 9 inch spring form pan with split lady fingers. Line sides of pan with lady fingers. Pour in chocolate mixture. Chill. Decorate with rosettes of whipped cream and almonds.