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    Triple Chocolate Mousse Sundae


    Source of Recipe


    Internet

    List of Ingredients




    1 (2.8-oz.) pkg. dark chocolate mousse mix
    2/3 cup cold milk
    36 sliced almonds
    1 1/3 cups Chocolate Ice Cream
    1/3 cup hot fudge ice cream topping
    12 fresh raspberries

    Recipe



    Prepare mousse mix as directed on package, using 2/3 cup milk. Spoon about 1/3 cup mousse onto center of each dessert plate. Using back of spoon, shape each into a shell about 3 1/2 inches in diameter, building up edges slightly. Place mousse shells in freezer for 15 minutes, to chill.*

    Meanwhile, place almonds in small nonstick skillet; toast over medium heat, stirring occasionally, for 5 to 7 minutes or until lightly browned. Remove from skillet, cool.

    Just before serving, fill each mousse shell with 1 scoop (1/3 cup) ice cream. Spoon about 1 tablespoon hot fudge topping over ice cream. Place 3 raspberries, evenly spaced, around edge of ice cream. Around each raspberry, arrange 3 sliced almonds, to form a flower. Serve immediately.

    4 servings

    TIP:
    * Shells can be made the day ahead and stored covered in the freezer.


 

 

 

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