Triple Chocolate Mousse Sundaes – a delicious recipe with cold milk, hagen-dazs, chocolate fudge topping, fresh raspberries, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare mousse mix as directed on package, using 2/3 cup milk.
2
Spoon about 1/3 cup mousse onto center of each of 4 dessert plates.
3
Using back of spoon, shape each inot shell about 3 1/2 inches in diameter, building up the edges slightly.
4
Chill mousse shells in freezer for at least 15 minutes.
5
Meanwhile, place almonds in nonstick skillet; roast over medium heat 5-7 minutes or until lightly browned, stirring occasionally.
6
Cool.
7
To assemble, fill each mousse shell with about 1/3 cup ice cream.
8
Spoon hot fudge topping over ice cream.
9
Place 3 raspberries, evenly spaced, around edge of ice cream.
10
Arrange 3 sliced almonds around each raspberry to form flower.
11
Serve immediately.
12
Shells can be made the day ahead and stored covered in the freezer.
5973
kcal
Calories
493
g
Fat
281
g
Carbs
197
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (2 7/8 ounce) dark chocolate mousse mix, ⅔ cup cold milk, 1 ⅓ cups hagen-dazs chocolate ice cream, ½ cup chocolate fudge topping, and more.
Yes, Triple Chocolate Mousse Sundaes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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