Instructions: In blender combine the first seven ingredients. Cover and blend until smooth and slightly thickened, about 1 minute. Beat egg whites and salt until soft peaks form; gradually add the remaining 2 tablespoons sugar, beating to stiff peaks.

Fold in chocolate mixture. Pour into small sherbet dishes or pots de creme cups. Chill several hours or overnight. Garnish with additional whipped cream and sliced almonds, if desired.

Makes 6 to 8 servings.

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