Chocolate Tortoni
Ingredients| 2 sq unsweetened chocolate |
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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
Servings: 4
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