Triple Chocolate Mousse Sundaes |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From the recipe file. This one comes from Hagen-Dazs ice cream. Ingredients:
1 (2 7/8 ounce) dark chocolate mousse mix |
2/3 cup cold milk |
1 1/3 cups hagen-dazs chocolate ice cream |
1/2 cup chocolate fudge topping |
12 fresh raspberries |
36 sliced almonds |
Directions:
1. Prepare mousse mix as directed on package, using 2/3 cup milk. Spoon about 1/3 cup mousse onto center of each of 4 dessert plates.
2. Using back of spoon, shape each inot shell about 3 1/2 inches in diameter, building up the edges slightly. Chill mousse shells in freezer for at least 15 minutes.
3. Meanwhile, place almonds in nonstick skillet; roast over medium heat 5-7 minutes or until lightly browned, stirring occasionally. Cool.
4. To assemble, fill each mousse shell with about 1/3 cup ice cream. Spoon hot fudge topping over ice cream. Place 3 raspberries, evenly spaced, around edge of ice cream. Arrange 3 sliced almonds around each raspberry to form flower.
5. Serve immediately.
6. Shells can be made the day ahead and stored covered in the freezer.
|
|