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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
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.
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TRIPLE CHOCOLATE MOUSSE SUNDAE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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