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Ingredients:
1
(2.8-oz.) pkg. dark chocolate mousse mix
2/3
cup cold milk
36
sliced almonds
1 1/3
cups Häagen-Dazs® Chocolate Ice Cream
1/3
cup hot fudge ice cream topping
12
fresh raspberries
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Preparation:
1. 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.*
2. 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.
3. 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.
view nutrition facts
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