2 Envelopes Unflavored Gelatin
1/2 c. Water
2/3 c. Creme De Cacao
1 1/4 c. Brown Sugar
12 oz. pkg. Semisweet Chocolate Chips
8 Eggs, separated
1/2 tsp. Salt
2 c. Whipping Cream, whipped
1/2 c. Almonds, toasted and chopped

Pour water and creme de cacao into a saucepan.
Sprinkle gelatin over top.
Add 1/2 c. of the brown sugar.
Place over low heat and stir constantly until sugar is dissolved.
Add chocolate chips and continue stirring until chocolate is melted.
Remove from heat.
Beat in egg yolks one at a time until well combined.
Let cool.
In a large bowl beat egg whites and salt until stiff peaks form.
Gradually add remaining brown sugar and continue beating until very stiff.
Fold egg whites and whipped cream into chocolate mixture.
Spoon into a 3 quart serving bowl.
Chill overnight.
Sprinkle with chopped toasted almonds and additional whipped cream if you desire.
Fold in