Chocolate-almond velvet

Yield: 10 servings

Measure 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.)

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

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