Chocolate-almond Velvetdesserts 2/3 cup chocolate syrup; canned 2/3 cup condensed milk 2 cup heavy cream; whipped 1/2 teaspoon vanilla 1/2 cup almonds; slivered, blanched, toast 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 |
