|Water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Kahlua/Other coffee flavored liqueur||1⁄4 Cup (4 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||2 Tablespoon|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Semi-sweet chocolate square||2 Ounce (2 Semisweet Chocolate Squares, 1 Ounce Each)|
|Baked pastry shell||1 (9 Inch)|
Sprinkle gelatin over 1/4 cup water; set aside.
Combine chocolate, 1/2 cup sugar, and 1/4 cup water in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and gently stir in gelatin mixture and Kahlua (mixture will be thin).
Chill until slightly thickened.
Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form; fold into chocolate mixture.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Fold half of whipped cream into chocolate mixture.
Spoon mixture into pastry shell; chill until firm.
Top with remaining whipped cream; sprinkle with almonds.