Chocolate tortoni
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sq Unsweetened Chocolate | |
| 6 | ounces | Semi Sweet Chocolate |
| ½ | cup | Chopped almonds |
| 4 | Egg Whites | |
| ⅛ | teaspoon | Cream of Tartar |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Sugar |
| 2½ | cup | Whipping Cream |
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Vanilla |
| 6 | ounces | Chopped Candied Red Cherries |
Directions
In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in ¼ cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining ½ cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry.
From The Gazette, 90/12/05