Title: Chocolate-Almond Velvet
Categories: Dessert
Yield: 10 Servings

2/3	c	Chocolate syrup; canned
2/3	c	Condensed milk
2	c	Heavy cream; whipped
1/2	ts	Vanilla
1/2	c	Almonds; slivered, blanched, toasted (opt.)

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 Typed for you by Nancy Coleman

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