Gelatin to soak in cold water. Chocolate are melted in a water bath. Add gelatin swollen. Stir and cool. Egg whites are broken down into a thick foam. The cooled cream was stirred separately and mixed gently with egg white foam. Almonds are ground together with whites and cream are added to the chocolate mixture. Musa is poured into appropriate forms and put to cool in refrigerator 12 hours. Decorate with chopped nuts optional.