Chocolate-almond Velvet Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Chocolate syrup, canned
2/3 cup: Condensed milk,
2 cup: Heavy cream, whipped
1/2 tsp: Vanilla,
1/2 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts