Chocolate Champagne Mousse   0.5  ounce  Gelatin   18  ounces  Dark or white chocolate   1  quart  Whipping cream   7  ounces  Champagne   9  ounces  Egg yolks   5.5  ounces  Sugar Florintine Almond Brittle   6 ounces Butter   10.5 ounces Sugar   9 ounces Almonds, chopped   1.25 ounces All-Purpose flour   3.5 ounces Karo Syrup

Preparation:

Chocolate Champagne Mousse:
Bloom gelatin with 3.5 oz water and set aside
Melt chocolate. Whip cream.
Whip egg yolks, champagne and sugar.
Fold chocolate, yolks together, and add gelatin.
Fold in whipped cream, allow to cool.

Florentine Almond Brittle:
Melt butter and sugar to nearly a boil.
Stir floured almonds into butter and sugar mix.
Let cool and refrigerate.
Put small scoops on parchment paper, and bake at 350 degrees F until golden brown.
Let cool, and cut out heart shape.