Chocolate Almond Velvet Recipe

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Chocolate Almond Velvet Recipe

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"Good food is best when shared with family and friends," says Lise Thomson of Magrath, Alberta. "But I'm tempted to make an exception with this cool and creamy make-ahead frozen dessert. It's so smooth and chocolaty I could eat it all by myself!"
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 pints heavy whipping cream
  • 1 can (16 ounces) chocolate syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 cup slivered almonds, toasted

Directions

In a mixing bowl, combine the first four ingredients; beat until stiff peaks form. Fold in almonds. Spread into an ungreased 13-in. x 9-in. dish. Cover and freeze for at least 4 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 5 minutes before serving. Yield: 16-20 servings.
Originally published as Chocolate Almond Velvet in Quick Cooking March/April 1999, p44

Nutritional Facts

1/2 cup: 326 calories, 21g fat (12g saturated fat), 72mg cholesterol, 59mg sodium, 32g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 2 pints heavy whipping cream
  • 1 can (16 ounces) chocolate syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 cup slivered almonds, toasted
  1. In a mixing bowl, combine the first four ingredients; beat until stiff peaks form. Fold in almonds. Spread into an ungreased 13-in. x 9-in. dish. Cover and freeze for at least 4 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 5 minutes before serving. Yield: 16-20 servings.
Originally published as Chocolate Almond Velvet in Quick Cooking March/April 1999, p44

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