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Triple Chocolate Mousse Sundaes

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“From the recipe file. This one comes from Hagen-Dazs ice cream.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare mousse mix as directed on package, using 2/3 cup milk. Spoon about 1/3 cup mousse onto center of each of 4 dessert plates.
  2. Using back of spoon, shape each inot shell about 3 1/2 inches in diameter, building up the edges slightly. Chill mousse shells in freezer for at least 15 minutes.
  3. Meanwhile, place almonds in nonstick skillet; roast over medium heat 5-7 minutes or until lightly browned, stirring occasionally. Cool.
  4. To assemble, fill each mousse shell with about 1/3 cup ice cream. Spoon hot fudge topping over ice cream. Place 3 raspberries, evenly spaced, around edge of ice cream. Arrange 3 sliced almonds around each raspberry to form flower.
  5. Serve immediately.
  6. Shells can be made the day ahead and stored covered in the freezer.

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