Shelly's Recipe

TRIPLE CHOCOLATE MOUSSE SUNDAE

Category: Frozen Desserts

1 (2.8-oz) pkg dark chocolate mousse mix
2/3 cup cold milk
36 sliced almonds
1 1/3 cups chocolate ice cream
1/3 cup hot fudge ice cream topping
12 fresh raspberries

Prepare mousse mix as directed on package, using 2/3 cup milk. Spoon about 1/3 cup mousse onto center of each dessert plate. Using back of spoon, shape each into a shell about 3 1/2 inches in diameter, building up edges slightly. Place mousse shells in freezer for 15 minutes, to chill.*

Meanwhile, place almonds in small nonstick skillet; toast over medium heat, stirring occasionally, for 5 to 7 minutes or until lightly browned. Remove from skillet, cool.

Just before serving, fill each mousse shell with 1 scoop (1/3 cup) ice cream. Spoon about 1 tbsp hot fudge topping over ice cream. Place 3 raspberries, evenly spaced, around edge of ice cream. Around each raspberry, arrange 3 sliced almonds, to form a flower. Serve immediately. Serves 4

TIP: Shells can be made the day ahead and stored covered in the freezer.