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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 unsweetened chocolate squares |
6 ounces semisweet chocolate |
1/2 cup almonds, chopped |
4 egg whites |
1/8 teaspoon cream of tartar |
1/8 teaspoon salt |
1/4 cup sugar |
2 1/2 cups whipping cream |
2 teaspoons sugar |
1 tablespoon vanilla |
6 ounces candied red cherries, chopped |
Directions:
1. In a microwave oven or over boiling water, melt both kinds of chocolate.
2. Set aside to cool.
3. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes.
4. Beat egg whites with cream of tartar and salt until foamy white.
5. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form.
6. Beat two cups of cream in a bowl until stiff.
7. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well.
8. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture.
9. Small chunks of chocolate may remain.
10. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter).
11. Freeze until firm. four hours or overnight.
12. Beat remaining 1/2 cup of cream in a small bowl until stiff.
13. Garnish each tortoni with a rosette of cream and a candied cherry.
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