Chocolate Chipped Tortoni
|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|
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.