Ingredients
1/2
cup whipping (heavy) cream
1
tablespoon almond-flavored liqueur or Italian syrup
2
tablespoons chocolate-flavor syrup
Cocoa, if desired
Preparation
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
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.
