- 14oz sweetened condensed milk (a can)
- 6oz white chocolate chopped
- 1/2 tsp almond extract
- 2 cups whipping cream
- 12 graham cracker mini crusts
You need to chill your mixing bowl and the electric mixer beaters
I found it better to use a water bath to melt the chocolate with the condensed milk. When both things are mixed add the almond extract and mix well. Let it rest to ambient temperature.
While the mix is cooling , get your bowl and the hand mixer beaters out of the freezer. Start beating the whipping cream in medium speed until soft peaks start forming.
Fold in the chocolate/condensed milk/almond mix into the cream.
Using a spoon add the mix to the small graham cracker crusts.
Refrigerate for at least 4 hours before serving.