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CHOCOLATE TORTONI

2 squares unsweetened chocolate
6 ounces semi sweet chocolate
1/2 cup chopped almonds
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup sugar
2 1/2 cups whipping cream
2 teaspoons sugar
1 tablespoon vanilla
6 ounces chopped candied red cherries

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.

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