Chocolate-Almond Velvet
Yield
10 servingsPrep
10 minCook
0 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
chocolate syrup
canned |
|
| ⅔ | cup |
milk, sweetened condensed
|
|
| 2 | cups |
heavy whipping cream
whipped |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
almonds
slivered, blanched, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
chocolate syrup
canned |
|
| 158 | ml |
milk, sweetened condensed
|
|
| 473 | ml |
heavy whipping cream
whipped |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
almonds
slivered, blanched, toasted |
*
|
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.
