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Chocolate Chipped Tortoni Recipe
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond macaroon crumbs||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Semisweet chocolate pieces||3 Ounce (1/2 Cup)|
|Vegetable shortening||1 Tablespoon|
Serving size: Complete recipe
Calories 1629 Calories from Fat 1167
% Daily Value*
Total Fat 133 g204.2%
Saturated Fat 77.9 g389.5%
Trans Fat 2 g
Cholesterol 328.8 mg
Sodium 208.5 mg8.7%
Total Carbohydrates 106 g35.5%
Dietary Fiber 1.9 g7.8%
Sugars 88.1 g
Protein 9 g18.1%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 15.9% Iron 0.65%
*Based on a 2000 Calorie diet
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.