Frozen Chocolate Mousse
|Whipping cream||1⁄2 Cup (8 tbs) (Heavy)|
|Almond flavored liqueur/Italian syrup||1 Tablespoon (Almond Flavored)|
|Chocolate flavor syrup||2 Tablespoon|
1. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
2. Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.