1 cup sweetened condensed milk
1/2 fluid ounce amaretto liqueur
1 1/2 fluid ounces vanilla liqueur
3 cups whipping cream
3 tablespoons unflavored gelatin
Combine sweetened milk, amaretto liqueur and vanilla liqueur in small saucepan and whisk until smooth. Stir whipping cream in small bowl and pour into chocolate syrup. Refrigerate overnight or refrigerate until set. Refrigerate remaining milk mixture.
Melt chocolate syrup in small saucepan in microwave oven (60 degrees F/50 degrees C) or in small bowl in small bowl in microwave (60 to 70 percent). Microwave whipping cream at full power, whipping cream should not be stiff. Slowly pour syrup over cream; beat until formula thickens and coats the back of a metal spoon. Add gelatin and whisk until gelatin is incorporated. Gradually pour syrup over chocolate cream. Chill until serving time.
This was a great recipe! It was really easy to make and it was totally fall-proof. I put it in a 9x13 baking dish, surrounded it with foil and let it bake 25 min. Then I took out the chocolate chips and the brownie mix and chilled those until I got to put the brownie in the freezer for another 10 min. Then I un-baked it and it cooled completely. I took the foil and chocolate chips and placed them in a small dish. I let the mixture steep 8 times and then I took the brownie and put it in the fridge for another 15 min. Then I took the brownie out of the oven and I frosted it with a thin coat of chocolate frosting. It turned out beautifully! I will definitely make this again (soon)!
I made this recipe for a Christmas party and it turned out very good. I left my vanilla ice cream and chocolate frosting (for those of you who don't have either) and replaced it with this:
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