Frozen Chocolate Mousse
- 2 cups Darigold heavy cream
- 1/4 cup almond-, chocolate- or coffee-flavored liqueur
- 1 can (5.5 ounces) chocolate syrup (1/2 cup)
- Crushed shortbread or coconut cookies or crumble macaroons sprinkled on top (optional)
Beat whipping cream in large bow with electric mixer on high speed until soft peaks form. Fold in liqueur and chocolate syrup.
Pour whipped cream mixture into ungreased square pan, 9x9x2 inches.
Cover and freeze at least 4 hours but no longer that 48 hours. Cut into squares. Serve immediately. Cover and freeze any remaining dessert.
Preparation: 8 minutes
Refrigeration: 4 hours
RECIPE YIELD/SERVING SIZE
Makes 8 servings.