Chocolate tortoni #1

4 Servings

Ingredients

Quantity Ingredient
2 Squares 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

From: Nanette Blanchard (nanetteb@...) Date: Mon, 24 Apr 1995 21:06:35 +0000 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

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes