Milk Chocolate Frozen Mousse
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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:
| 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 |