24 oz. chocolate
3 c. powdered sugar
6 c. milk
4 tbsp. gelatin
1 c. plus 2 tbsp. water
4 1/2 c. sugar
1 tbsp. vanilla extract
1 tbsp. almond extract
12 c. heavy cream

Melt chocolate in double boiler. Add powdered sugar and stir well. Mix in milk. Dissolve gelatin and water and add to mixture. Add sugar and extracts and whip until smooth. Whip cream until stiff and fold in.