Milk Chocolate Frozen Mousse Photo
Milk Chocolate Frozen Mousse
Yield: Makes 6 servings
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:
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.



Nutritional Information:
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
Dietary Exchange:
Fat 1/2
Starch 1/2


This recipe appears in: Mousse

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