Best Chocolate Tortoni Recipes

CHOCOLATE TORTONI

Steps:

• 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.

STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE

Steps:

• Make crust:
• Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.
• Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.
• Make tortoni filling:
• Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.
• Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.
• Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.
• Make sauce:
• Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla and remaining chocolate until smooth. Cool to warm.
• To serve:
• Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. Transfer to a platter. Peel paper from tortoni.
• Let stand 5 minutes to soften slightly. Cut into 6 triangular wedges. Thin sauce with additional cream if necessary and serve with tortoni.

TORTONI

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.