1 1/4 c. sugar, divided
1 env. unflavored gelatin
1/2 c. cold water
1/3 to 1/2 c. almond flavor liqueur
3 eggs, separated
5 env. (5 oz.) Nestle Choco Bake unsweetened chocolate
2 c. heavy or whipping cream
About 36 tube-shape crackers
Additional whipped cream and chocolate shavings for garnish

In large saucepan combine 1 cup sugar and gelatin; stir in water and liqueur. Cook over low heat, stirring constantly, until gelatin and sugar dissolve.

In small bowl, whisk egg yolks slightly; gradually beat in a small amount of gelatin mixture. Return yolk mixture to saucepan. Cook, stirring, 1 minute. Stir in Nestle Choco Bake unsweetened chocolate; cool to room temperature.

In small mixer bowl, beat egg whites until soft peaks form; gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold in chocolate mixture. In larger mixer bowl, whip cream until stiff peaks form. Fold into chocolate mixture.

Spoon about 1/4 of mousse mixture into 9 inch springform pan. Stand cookies in mousse around edge of pan. Spoon remaining mousse into cookie lined pan. Refrigerate until set, about 6 hours or overnight.

Remove side of pan. Garnish mousse with additional whipped cream and chocolate shavings, if desired. Refrigerate until serving time. Makes 12 servings.