Recipe - Chocolate-Almond Velvet

2/3 cup Chocolate syrup; canned
2/3 cup Condensed milk
2 cup Heavy cream; whipped
One half teaspoon Vanilla
One half cup Almonds; slivered, blanched,
toasted (opt.)

Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft
peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm.
Serve sprinkled with toasted almonds.

SOURCE: 1979 New Orleans TimesPicayune Recipe Contest Cookbook Typed for
you by Nancy Coleman