Chocolate-almond velvet
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Chocolate syrup; canned |
| ⅔ | cup | Condensed milk |
| 2 | cups | Heavy cream; whipped |
| ½ | teaspoon | Vanilla |
| ½ | cup | Almonds; slivered, blanched, toasted (opt.) |
Directions
Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm. Serve sprinkled with toasted almonds.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman