4 oz Semisweet chocolate

      2 oz Bittersweet chocolate

      2 c  Heavy cream,

           -well-chilled (whipping
           -cream will do nicely)
      1 ts Almond extract

           -(optional)
  Melt the chocolate together in the top of a double boiler.  Be careful to
  do this slowly, so as not to burn the chocolate, and to keep all moisture
  away from the pot. Let the chocolate cool for five minutes.
  While the chocolate cools, whip the cream and almond extract together until
  very stiff.  Gently fold the cooled chocolate into the whipped cream. There
  will be many flecks of chocolate in the mixture.
  If you're not going to eat it all yourself, spoon into six large wine
  glasses. Chill one hour.
  NOTES:
  *  Extremely quick and easy chocolate mousse -- This is an adaptation of a
  very easy chocolate mousse recipe from Sandra Boynton's hilarious book,
  "Chocolate, the Consuming Passion."  It requires none of the laborious
  preparation that most French mousse recipes call for, and really optimizes
  the effort needed to consume the chocolate, which is, after all, what this
  is all about. Yield: Serves one to six people.
  *  If you're careful, you can also melt the chocolate in a microwave oven,
  in its wrapper. If you try this, be especially mindful of the semisweet
  chocolate, as the sugar therein caramelizes very quickly, leading to an
  awful mess (and ruined chocolate).
  : Difficulty:  easy to moderate.
  : Time:  20 minutes preparation, 1 hour chilling.
  : Precision:  measure the ingredients.
  : Chris Kent
  : Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA
  : kent@decwrl.dec.com    decwrl!kent
  : Copyright (C) 1986 USENET Community Trust