Chocolate Chipped Tortoni Recipe
Try out this light and melt in the mouth Chocolate Chipped Tortoni, a sure crowd pleaser in parties and get-togethers! A great blend of semisweet chocolates, macaroon crumbs and heavy cream in vanilla flavoring this Chocolate Chipped Tortoni is a great dessert to serve. Give it a try, believe me it is so very tasty!
Ingredients
| Sugar | 2 Tablespoon | |
| Vanilla extract | 1 1/2 Teaspoon | |
| 1/2 cup almond macaroon crumbs | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Egg white | 1 | |
| Sugar | 2 Tablespoon | |
| 3 oz. (1/2 cup) semisweet chocolate pieces | ||
| Vegetable shortening | 1 Tablespoon | |
Directions
Fold 2 tablespoons sugar, extract, and macaroon crumbs into the whipped cream until blended.
Beat egg white until frothy; gradually add 2 tablespoons sugar, beating constantly until stiff peaks are formed.
Fold into whipped cream mixture.
Turn into refrigerator tray and set in freezer until mixture begins to freeze, about 1 hour.
Place six 2-inch paper baking cups in muffin-pan wells.
About 20 minutes before removing mixture from freezer, melt chocolate pieces in the top of a double boiler over hot (not steaming) water.
When melted, blend in the shortening.
Turn partially frozen mixture into a chilled bowl.
Quickly crush and stir with a spoon until smooth but not melted.
Stir constantly while pouring in a thin stream of melted chocolate.
(The chocolate forms thin, firm pieces or "chips" as it is blended into the cold mixture.) Immediately spoon mixture into paper cups.
Return to freezer and freeze until firm, about 2 hours.
Decorate with whipped cream rosettes or a border of whipped cream.
Beat egg white until frothy; gradually add 2 tablespoons sugar, beating constantly until stiff peaks are formed.
Fold into whipped cream mixture.
Turn into refrigerator tray and set in freezer until mixture begins to freeze, about 1 hour.
Place six 2-inch paper baking cups in muffin-pan wells.
About 20 minutes before removing mixture from freezer, melt chocolate pieces in the top of a double boiler over hot (not steaming) water.
When melted, blend in the shortening.
Turn partially frozen mixture into a chilled bowl.
Quickly crush and stir with a spoon until smooth but not melted.
Stir constantly while pouring in a thin stream of melted chocolate.
(The chocolate forms thin, firm pieces or "chips" as it is blended into the cold mixture.) Immediately spoon mixture into paper cups.
Return to freezer and freeze until firm, about 2 hours.
Decorate with whipped cream rosettes or a border of whipped cream.
Chef
