TLC Cooking "Milk Chocolate Frozen Mousse"

Milk Chocolate Frozen Mousse

Milk Chocolate Frozen Mousse

YIELD Makes 6 servings
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INGREDIENTS

1‑1/2	cups heavy cream, divided
1/2	cup water
1	envelope unflavored gelatin
2	tablespoons unsweetened cocoa powder
1/2	teaspoon ground cinnamon
6	tablespoons powdered sugar
1/4	teaspoon salt
2	tablespoons sucralose-based sugar substitute
1	teaspoon vanilla
3	tablespoons honey-roasted sliced almonds

PREPARATION:

Combine 1/2 cup cream and water in small saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Stir in cocoa, cinnamon, powdered sugar and salt. Cook and stir over low heat until gelatin is dissolved and mixture is well blended. Remove from heat ; cool slightly. Stir in sugar substitute and vanilla.
Refrigerate gelatin mixture 1 hour or until partially set. Place remaining 1 cup cream in large bowl. Beat at high speed of electric mixer until stiff peaks form. Gently fold chocolate mixture into cream. Spoon into 2-quart soufflé or casserole dish. Sprinkle with sliced almonds. Place in freezer 1 hour or until semi-frozen.

This recipe appears in: Mousse

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1/2
Starch	1/2

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