Add chocolate to 0.75 cup milk and heat in a double boiler. Soak the gelatin in the remaining milk five minutes. When the chocolate is melted, beat with a rotary egg beater until blended. Add gelatin, sugar, and salt, and stir until the gelatin is dissolved. Cool. Add the cream and vanilla. Chill until cold and syrupy. Place in a bowl of cracked ice or ice water and whip with a rotary egg beater until fluffy and thick like whipped cream. Turn out into individual molds or one large mold, or pile lightly in sherbet glasses. Chill only until firm; them unmold and keep in refrigerator until served. Garnish with whipped cream. Sprinkle with chopped blanched almonds, or grate chocolate over the top, if desired.