Chocolate Tortoni
Yield
4 servingsPrep
30 minCook
?Ready
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | squares |
unsweetened chocolate
|
|
| 6 | ounces |
semi-sweet chocolate
null, null |
|
| ½ | cup |
almonds
chopped |
*
|
| 4 | each |
egg whites
|
*
|
| ⅛ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | cup |
sugar
|
|
| 2 ½ | cups |
heavy whipping cream
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 6 | ounces |
candied cherries
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | squares |
unsweetened chocolate
|
|
| 173.4 | ml/g |
semi-sweet chocolate
null, null |
|
| 118 | ml |
almonds
chopped |
*
|
| 4 | each |
egg whites
|
*
|
| 0.6 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 591 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
candied cherries
chopped |
|
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℉/180℃) 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.
