1. Break the chocolate into small pieces in a bowl. Add the almond extract. Melt in a double boiler.
2. Remove from heat. Add the sliced butter and mix.
3. Separate the egg whites from the yolks. Beat the egg whites until stiff.
4. Add the egg yolks to the melted chocolate. Mix until smooth.
5. Fold in the beaten egg whites gently to retain the airy texture.
6. Serve in cups and garnish with sliced almonds.
7. Refrigerate for 1 hour before serving.