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Mocha Tortoni Cups

My dairy-free Mocha Tortoni Cups are made from eggs, gelatin and coffee, which makes this a low-fat version (it does still have a lot of sugar calories though.) Instead of using traditional paper cupcake liners, I decided to make dark chocolate cups to hold the delicious Tortoni's and even topped them off with a dairy-free whipped cream and made chocolate covered pretzel stir sticks for a fun garnish. These have a great mocha flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 5 hours 55 minutes
Course Dessert
Cuisine American
Calories 211.27 kcal

Ingredients
  

  • 6 oz semi-sweet chocolate squares
  • 6 eggs separated
  • 1 1/2 cups granulated sugar
  • 1 .25oz gelatin pack
  • 1/2 cup cold water
  • 1 cup very strong hot coffee (I suggest using a high-quality coffee, such as JUST Coffee, El Corazon.)
  • 1 tsp Origine Organic Vanilla Extract
  • Pinch of salt
  • For chocolate cups: One cup semi-sweet chocolate melted. (Alternatively, you can use paper liners.)
  • For pretzel stir stick garnish: 1/2 cup white chocolate and one dozen small pretzel rods.
  • For additional garnish: Dairy-free whipped cream topping and one dozen maraschino cherries w/stems.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Melt chocolate in a double-boiler, (or a pot on top of another pot with one inch simmering water.) Stirring frequently, melt until smooth, then remove from heat.
  • Separate eggs into two different bowls.
  • Beat yolks until lemon-colored, then add sugar slowly.
  • Next, add chocolate slowly while beating on low until well incorporated.
  • Measure out your 1/2 cup water into a 2-cup measuring cup or small bowl, then dissolve packet of gelatin in water while stirring.
  • Pour hot coffee into the gelatin mixture and stir well. Using a mesh strainer over bowl, strain coffee/gelatin mixture into the chocolate mixture.
  • Beat well, then add vanilla and salt.
  • Introduce one spoonful of the egg whites into the chocolate mixture. (This will prepare for it to better receive the rest of the beaten egg whites for a more even distribution.) Now you can fold the rest of the egg whites into the chocolate mixture.
  • Fill silicone or paper cups to the top with mixture and freeze for at least 5 hours or overnight.
  • If making the chocolate cups to hold the Tortoni, melt one cup semi-sweet chocolate and line a sheet with paper baking cups.
  • Add a heaping teaspoon full to each cup and spread up the sides of liner, about 1/2 inch from top. Works best when using a small silicone brush.
  • Let chocolate set for 30-40 minutes (depending on room temperature) before unmolding or speed up the process by chilling in the refrigerator.
  • For the pretzel rod stir stick garnish, simply melt white chocolate according to package, dip pretzel rods in and let set on waxed paper. Drizzle with a bit of the leftover semi-sweet chocolate, if desired.
  • To assemble, remove set Tortoni cups from freezer and peel off paper liners. Place each Tortoni in a chocolate cup, then top with whipped cream, pretzel rod and a cherry.
  • Serve immediately. A delicious pairing would be with a cup of coffee, hot or over ice.

Nutrition

Calories: 211.27kcalCarbohydrates: 32.53gProtein: 3.73gFat: 7.6gSaturated Fat: 3.81gCholesterol: 82.69mgSodium: 37.22mgFiber: 1.13gSugar: 30.27g
Keyword mocha dessert, tortoni, tortoni dessert, dessert ice cream cups, dairy free ice cream dessert, dairy free recipe, mocha
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