Heavy Almond Frozen Chocolate Mousse

Heavy Almond Frozen Chocolate Mousse

Ingredients:
2 cups whipping (heavy) cream
1/4 cup almond-, chocolate- or coffee-flavored

Directions:
liqueur
1/2 cup chocolate-flavored syrup
Crushed cookies or chopped nuts, if
desired
Beat the whipping cream in a chilled large bowl with the electric mixer on
high speed until stiff peaks form.
Gently pour the liqueur and chocolate syrup over the whipped cream. To
fold ingredients together, use a rubber spatula to cut down vertically
through the whipped cream, then slide the spatula across the bottom of the
bowl and up the side, turning the whipped cream over. Rotate the bowl
one-fourth turn, and repeat this down-across-up motion. Continue mixing in
this way just until ingredients are blended.
Spread whipped cream mixture into the ungreased pan.
Cover and freeze at least 4 hours but no longer than 2 months. Cut mousse
into squares. Garnish with crushed cookies. Serve immediately. Cover and
freeze any remaining mousse.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the