1 1/2 cups whipping cream
3 Tablespoons sugar
24 oz Hershey Chocolate Almond bars, chopped
Nilla Wafers*, crushed, about 1/2 a box
Whip cream to firm peaks, adding sugar around the soft peak stage. Melt chopped chocolate in microwave one minute at a time. Fold in whipped cream. Freeze for about an hour. Using a spoon or small cookie scoop place a small amount of mouse into a bowl containing the crushed Nilla wafer crumbs. Coat each ball with crumbs and quickly roll and shake off the excess crumbs. Place on waxed paper. Keep refrigerated. Makes about 40.
*Use the real thing. And the easiest way to crush them into a fine crumb is to give them a whirl in the food processor.
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