1/2 c. Sun Giant slivered almonds
4 squares Baker's semi-sweet chocolate
2 squares Baker's unsweetened chocolate
1/4 c. (1/2 stick) butter
3 tbsp. brown sugar
3 tbsp. water
4 eggs, separated
3 tbsp. sherry wine (opt.)
1 tbsp. grated orange rind (opt.)
1 tsp. vanilla
1/4 c. granulated sugar
1 c. thawed Cool Whip whipped topping

Toast almonds then chop; set aside.

Melt chocolate with butter, brown sugar and water in saucepan over very low heat, stirring constantly remove from heat. Beat in egg yolks, one at a time, beat until smooth. Pour into bowl, add almonds, wine, rind and vanilla and chill 15 minutes.

Meanwhile, beat egg whites until foamy throughout. Gradually beat in granulated sugar and continue beating until stiff peaks will form, about 10 minutes. Fold into chocolate mixture; fold in whipped topping.

Spoon into bowl or individual glasses. Chill at least 4 hours.

Makes 10 to 12 servings. Garnish with whipped topping and chocolate dipped almonds, if desired.