Frozen Chocolate Almond Joy

This scrumptious dessert can be an everyday thing or dressed to kill and impress your family and friends.

Ingredients:

• 2/3 cup chocolate syrup (I use Hershey's)
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• 2/3 cup sweetened condensed milk (I use Eagle Brand)
• 2 cups heavy whipping cream
• 1 tsp. vanilla extract
• 2 tsp. brandy (can use extract but real brandy is better)
• 1 tsp. almond extract
• 1/2 cup sliced almonds
• 1 Tbsp. butter
• 3/4 tsp. salt

Strawberry Sauce (optional):

• 1 qt. fresh strawberries
• 1/4 cup strawberry jam
• 1/4 cup water
• 1/2 cup sugar

Directions:

In a large mixing bowl, blend syrup, condensed milk, cream and flavorings. Cover and refrigerate for 12 hours or overnight.

Place almonds on a cookie sheet and spread them out. Cook in a preheated 325 degree F oven for 10 minutes. Add butter and stir until almonds are coated. Sprinkle w/ salt.

Lower oven heat to 250 degrees F and cook for 10 minutes Stir well. Cook for 5 to 10 minutes more, stirring to check that they don't get too brown. They should be golden in color. Cool. Cover and set aside.

The next day, beat on high speed, the syrup/condensed milk mixture until it is light and fluffy, standing in soft peaks. (Takes a while.) Fold in the almonds. Using a ladle, fill 2 1/2 inch foil baking cups while they are on a cookie sheet (paper cups aren't strong enough).

Gently cover cookie sheet with plastic wrap. Freeze immediately, at least 6 hours or more. When frozen place in the plastic bags.

To impress family and friends, I serve this with a small chocolate brownie along with 3 fresh strawberries on a strawberry sauce made from cooking fresh strawberries.

To make Strawberry Sauce: Place ingredients in a microwave safe glass bowl. Cook stirring frequently in microwave until well combined, about 15 to 20 minutes or until thickened. Keeps a long time in refrigerator. Needs to come up to room temperature for serving.

When having company, I freeze the mousse in little fancy depression glass custard cups. I use depression glass ruffled cups that sit on a small plate called a nappy which I then set on a salad size plate to hold the sauce (about 2 Tbsp.), strawberries, and brownie.

Leave the green leaves on the strawberry. Looks beautiful!

Depending upon how full you make the foil cups or the size of the custard cups, this makes about 10 to 15 servings.

Source: I can not remember where the frozen cream recipe came from, but putting it together this way was my idea!

By Nancy