2 Squares unsweetened chocolate
6 oz Semi sweet chocolate
1/2 c Almonds; chopped
4 Egg whites
1/8 ts Cream of tartar
1/8 ts Salt
1/4 c Sugar
2 1/2 c Whipping cream
2 ts Sugar
1 tb Vanilla
6 oz Candied red cherries; chopped
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°F) 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 tb at a time, until soft peaks form. Beat
2 cups of cream in a bowl until stiff. Beat in two teaspoons of
sugar, vanilla, and melted chocolate, blend well. Fold the beaten
egg whites, chopped cherries, toasted almonds, and 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" diameter). Freeze until firm, 4 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.
