1 8-oz. chocolate bar with almonds 1 8-oz. tub frozen non-dairy
½ cup frozen non-dairy creamer, thawed whipped topping, thawed
1 cup mini marshmallows
Combine chocolate, marshmallows and thawed creamer in top of a double boiler over simmering water. Stir until chocolate and marshmallows have melted and mixture is thoroughly blended. Cool in refrigerator.
Fold whipped topping into the cooled chocolate mixture.
Pour into eight pot de crème pots, demitasse cups or wine glasses. Freeze.
When ready to serve, remove from freezer. Garnish with an almond, chocolate curl and/or whipped topping, as desired.
Yield: 8 servings