1. In 1-quart saucepan, sprinkle gelatin evenly over 1/2 cup milk; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring constantly, until tiny bubbles form around edge and gelatin completely dissolves.
2. Pour hot mixture into blender or food processor with knife blade attached; add chocolate pieces; cover and blend until chocolate melts. Add egg, ice, sugar, almond extract, 1/2 cup heavy cream, and remaining 3/4 cup milk; blend until smooth. Pour mixture into six 6-ounce freezer-safe parfait glasses or bowls; chill in freezer 15 minutes.
4. Just before serving, in small bowl, with mixer at high speed, beat remaining 1/2 cup heavy cream until soft peaks form. Spoon a dollop of whipped cream on each serving.