Scald 1/2 cup of the heavy cream with the sugar,
stirring to dissolve
the sugar. Pour the hot sweetened cream over the chopped chocolate
in a
large bowl and stir until the chocolate is melted and the mixture
is
smooth. Set aside to cool completely.
When the chocolate mixture is cool, whip the remaining 1 1/4 cups
of
heavy cream with the almond extract just until stiff; do not overbeat.
Fold
the whipped cream into the chocolate mixture. Use as soon as possible.
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