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

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