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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 env Unsweetened Gelatin Pwdr
- 1/4 c. Cool Water
- 2 x Unsweetened Baking Chocolate Squares
- 1 x Semisweet Chocolate Square
- 1/2 c. Lowfat milk
- 1/2 c. Sugar
- 1 pt Heavy Cream
- 1/4 tsp Almond Extract
- 1/2 c. Blanched Almonds -- toasted & minced
Direcciones
- Soften gelatin in water. Heat chocolate in lowfat milk over boiling water. Add in sugar and stir till it dissolves completely. Let it cold. Whip cream till it stands in soft peaks. Stir almond extract and minced almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mix.
- Then mix in remaining cream. Pour into an attractive serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hrs or possibly overnight. Decorate with whipped cream, candied violets, grated sweet chocolate or possibly toasted almonds before serving.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 183 | 64% |
| Total Fat 21.11g | 26% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 32mg | 1% |
| Potassium 144mg | 4% |
| Total Carbs 22.06g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 19.17g | 13% |
| Protein 4.23g | 7% |
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