Return to Main Recipes Page/Return to Home Page

Chocolate Tortoni (P, TNT)
Source: "The Gazette"
Serves: 24

1/3 cup cocoa
1/4 cup sugar
6 ounces chocolate chips, 1 cup
2 cups pareve whipping cream, like Rich's Whip
1/2 cup almonds, chopped, toasted
2 teaspoons sugar
4 egg whites
1 tablespoon vanilla
1/8 teaspoon cream of tartar
1/8 teaspoon salt
chocolate sprinkles for garnish

In a microwave oven or over boiling water, melt chocolate and cocoa. Set aside to cool.

Toast the almonds in a shallow pan in a moderate oven (350°) 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, 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" diameter). Fill with cream mixture. Freeze until firm, four hours or overnight. Top with chocolate sprinkles if desired.

Poster's Notes:
This is a good summer company dessert for chocoholics. It will keep in the freezer for several months if well-wrapped. The recipe can easily be halved. I use reconstituted powdered egg whites.

Posted by Annice Grinberg

Nutritional Info Per Serving: 136 Calories (kcal); 11g Total Fat; (69% calories from fat); 2g Protein; 9g Carbohydrate; 27mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates