Title: Chocolate Tortoni
Categories: Dessert Fruit Appetizer Chocolate
Yield: 4 Servings
| 2 | | Sq Unsweetened Chocolate |
| 6 | oz | Semi Sweet Chocolate |
| 1/2 | c | Chopped almonds |
| 4 | | Egg Whites |
| 1/8 | ts | Cream of Tartar |
| 1/8 | ts | Salt |
| 1/4 | c | Sugar |
| 2 1/2 | c | Whipping Cream |
| 2 | ts | Sugar |
| 1 | tb | Vanilla |
| 6 | oz | Chopped Candied Red Cherries |
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 1/4 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 1/2 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