Chocolate-Almond Velvet

Recipe Ingredients

2/3 cup	218g / 7.7oz	Chocolate syrup - canned
2/3 cup	157ml	Condensed milk
2 cups	474ml	Heavy cream - whipped
1/2 teaspoon	2.5ml	Vanilla
1/2 cup	46g / 1.6oz	Almonds; slivered - blanched, toasted (opt.)

Recipe Instructions

Combine syrup, milk, cream and vanilla; chill.

Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm.

Serve sprinkled with toasted almonds.

Source:
1979 New Orleans Times-Picayune Recipe Contest Cookbook

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