Roxanne's French Chocolate Tortoni

For this recipe you will need the following ingredients:

Serves: 8

1/2 cup butter
 2 eggs
2 squares Baker's unsweetened chocolate
3/4 cup sugar
1- 4oz. container of Cool Whip
1/2 teaspoon Mint Extract*
Mini Graham Pastry Shells
Shavings of chocolate

PREP: Melt unsweetened chocolate in a double-boiler or in the microwave until it is liquid and soft. Do not bring to boil or burn. I like to lower the power to half in the microwave and do it in 1-minute intervals. Allow this to cool.

INSTRUCTIONS:

  • Cream butter well; introduce sugar to the creamed butter gradually. Blend in until it is light and fluffy, and the sugar starts to blend into the butter. You won't be able to make it go away yet, but try and get it as creamy as you can.
  • Add the melted chocolate; beat until well blended and the sugar continues to go away. Again, the sugar won't completely disappear (granular feel to the touch) until you add the eggs.
  • Add each egg individually, beating each for 5 minutes. I've tried to make this by beating both for 5 minutes and it flops! Do the time - it is what works. Add the 2nd egg - beat it for 5 minutes into the mixture. At this point you should feel no sugar to the touch.
  • Mint Extract is optional for this recipe; If using this ingredient add it now.
  • Gently fold in Cool Whip with a rubber scraper.
  • Spoon Tortoni into pastry shells; place in freezer to harden.

SERVE: Ordinarily, I like to take these out about 10 minutes prior to serving. It gives the Tortoni just enough time to soften. Place a dollup of Cool Whip on top and shave some chocolate on top of the whipped cream. A mint leaf is also a nice garnish to this dish.

Another nice way to serve the Tortoni is to get the brown-edged cookies that come in a box. Place it on a small doily and scoop out the Tortoni like a ball of ice cream onto the cookie. A mint leaf makes a nice garnish and so do a few cut strawberries.

If you'd like to place the Tortoni into a large pie shell that works nicely too. Let it chill thoroughly and cut into very small slices, garnished with a dollup of whipped topping.

This is one of those desserts I make when I know I can't have room for failure. If you follow the instructions and really take the time to beat everything in slowly, it is practically foolproof. Be ready to make more of this . . . it's so good!