Ingredients
- 475 ml cream (heavy)
- 170 gr chocolate syrup
- 160 ml condensed milk
- 60 gr almonds
- 2 gr vanilla
-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
