Ingredients Jump to Instructions ↓

  1. 2 Sq Unsweetened Chocolate

  2. 6 oz Semi Sweet Chocolate

  3. 1/2 c Chopped almonds

  4. 4 Egg Whites

  5. 1/8 t Cream of Tartar

  6. 1/8 t Salt

  7. 1/4 c Sugar

  8. 2 1/2 c Whipping Cream

  9. 2 t Sugar

  10. 1 T Vanilla

  11. 6 oz Chopped Candied Red Cherries

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 (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


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