Milk Chocolate Frozen Mousse
Milk Chocolate Frozen Mousse Photo
Milk Chocolate Frozen Mousse

YIELD Makes 6 servings


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


  1. 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.
  2. 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
Serving Size: 1/2 cup
Fiber 1 g
Carbohydrate 12 g
Cholesterol 82 mg
Saturated Fat 14 g
Total Fat 25 g
Calories from Fat 78 %
Calories 275
Protein 3 g
Sodium 129 mg
Fat 1/2
Starch 1/2
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