Chocolate Ribbons Chantilly

Serves: 6
Total Calories: 511


3 cups powdered sugar sifted
1/2 cup unsweetened cocoa sifted
1 envelope unflavored jello
2 tablespoons water
1/4 cup light corn syrup
1/4 cup butter or margarine, melted
1 cup frozen whipped topping thawed
1 cup sour cream dairy (8 ounces)
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon liqueur of your choice (optional)
Chocolate sauce of your choice


1. To make ribbons, mix powdered sugar and cocoa in a medium bowl. Mix gelatin and water in a small saucepan. Let stand 1 minute. Stir over low heat until gelatin dissolves. Add corn syrup and melted butter. Stir into dry ingredients. Knead until smooth.

2. Roll out to 1/8 -inch thickness. Cut into 1/2 -inch strips with a pizza cutter or sharp knife. Arrange on individual serving plates or place in a plastic bag and refrigerate until 1/2 hour before serving.

3. To make sauce,stir together whipped topping, sour cream, powdered sugar, vanilla, and liqueur in a small bowl. Spoon over chocolate ribbons and drizzle with chocolate sauce.

Nutritional Facts:

Serves: 6
Total Calories: 511
Calories from Fat: 153

This Chocolate Ribbons Chantilly recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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