| 1/2 | cup whipping (heavy) cream |
| 1 | tablespoon almond-flavored liqueur or Italian syrup |
| 2 | tablespoons chocolate-flavor syrup |
| Cocoa, if desired |
| 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. |
|
| For a finishing touch, serve with elegant chocolate candies or store-bought cookies. |
|
| Italian syrups are often found near the flavored coffees in regular or gourmet grocery stores. |
Nutrition Information:
240 ( 170 ); 19 g ( 12 g); 65 mg; 40 mg; 15 g ( 0g); 2 g 12 %; 0%; 4 %; 2 % 1 ; 3 1/2