Ingredients Jump to Instructions ↓

  1. 2 Unsweetened chocolate

  2. 1/4 cup 49g / 1.7oz Sugar

  3. 6 oz 170g Semi sweet chocolate

  4. 2 1/2 cups 592ml Whipping cream

  5. 1/2 cup 46g / 1.6oz Chopped almonds

  6. 2 teaspoons 10ml Sugar

  7. 4 Egg whites

  8. 1 tablespoon 15ml Vanilla

  9. 1/8 teaspoon 0.6ml Cream of tartar

  10. 6 oz 170g Chopped candied red cherries

  11. 1/8 teaspoon 0.6ml Salt

Instructions Jump to Ingredients ↑

  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 (350F) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white.

  2. 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.

  3. 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.

  4. Garnish each tortoni with a rosette of cream and a candied cherry.

  5. From The Gazette, 90/12/05


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