Chocolate Tortoni Recipe

Step 1

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

Things You'll Need

  • 2ea Sq Unsweetened Chocolate
  • 6oz Semi Sweet Chocolate
  • 1/2c Chopped almonds
  • 4ea Egg Whites
  • 1/8ts Cream of Tartar
  • 1/8ts Salt
  • 1/4c Sugar
  • 2 1/2c Whipping Cream
  • 2ts Sugar
  • 1tb Vanilla
  • 6oz Chopped Candied Red Cherries

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