Chocolate Tortoni

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.