1 1/4 c. whipping cream
1 lb. bittersweet chocolate only
1 tsp. almond extract
1/4 c. (1/2 stick) unsalted butter
1 c. ground toasted almonds

Line a 7 1/2 x 3 1/2 x 2 1/4 inch loaf pan with waxed paper. Bring cream and butter to simmer in heavy saucepan over medium heat. Reduce heat to low. Add chocolate and stir until melted and smooth. Remove from heat and stir in ground almonds and almond extract. Pour into prepared pan. Cover and chill overnight (can be made 2 days ahead).

To unmold, invert loaf pan onto work surface. Peel off waxed paper. Cut pate into thin slices with warm thin bladed knife. Place pate slices on plates. Garnish with whipped cream, whole almonds and mint.

Serves 16.