2 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
1 cup plus 2 tablespoons half and half
2 cups heavy whipping cream
1/3 cup plus 2 tablespoons sugar
1/2 teaspoon almond extract
1 teaspoon Amaretto
Pour 2 tablespoons of cold half and half into a small bowl. Sprinkle gelatin over; stir to blend. Let stand 5 minutes to soften gelatin.
Heat cream, remaining half and half, and sugar in small saucepan over medium heat just until bubbles begin to form around edge of pan, stirring to dissolve sugar. Remove pan from heat and stir in gelatin mixture, Amaretto, and almond extract. Divide cream mixture among six ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Decorate with sliced chocolate and berries.
