Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
Makes 5 cups
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Toast the nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.
Step 2
Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.
Step 3
Beat the cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
Step 4
Fold the egg whites into the whipped cream; gently fold in the nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on the surface; freeze at least 4 hours, and up to 1 week.
