Chocolate Mousse - cooking recipe

Ingredients

8 oz. can Hershey's chocolate syrup
1 can Eagle Brand milk
1/2 pt. whipping cream
1 c. pecans

Preparation

Put pecans on cookie sheet.
Toast at 250\u00b0 for 15 minutes until you smell them.
Sprinkle with salt.
Mix chocolate, Eagle Brand and whipping cream until fluffy and increased in volume by 1/3 to 1/2 (no more than 10 minutes).
Add pecans to mixture and freeze in Tupperware.
Spoon out when ready to serve.