Fudge Almandine Mousse
|Liquid fructose||3 Teaspoon|
|Nondairy whipped topping||2 Cup (32 tbs)|
|Almonds||1⁄3 Cup (5.33 tbs), toasted and ground|
|Chocolate chips||1⁄2 Cup (8 tbs), ground|
Beat egg yolks until pale and creamy.
Pour liquid fructose over yolks and beat until thick.
Fold in nondairy whipped topping.
Beat egg whites and salt until stiff.
Fold into mixture.
Fold in ground almonds and chocolate chips.
Pile into decorate mold and freeze.
Allow to soften 15 minutes in refrigerator before unmolding.
Unmold onto serving plate.
Sprinkle with rum flavoring.