1 cup sweetened condensed milk
1/2 fluid ounce amaretto liqueur
1 1/2 fluid ounces vanilla liqueur
3 cups whipping cream
3 tablespoons unflavored gelatin
Combine sweetened milk, amaretto liqueur and vanilla liqueur in small saucepan and whisk until smooth. Stir whipping cream in small bowl and pour into chocolate syrup. Refrigerate overnight or refrigerate until set. Refrigerate remaining milk mixture.
Melt chocolate syrup in small saucepan in microwave oven (60 degrees F/50 degrees C) or in small bowl in small bowl in microwave (60 to 70 percent). Microwave whipping cream at full power, whipping cream should not be stiff. Slowly pour syrup over cream; beat until formula thickens and coats the back of a metal spoon. Add gelatin and whisk until gelatin is incorporated. Gradually pour syrup over chocolate cream. Chill until serving time.