Chocolate Charlotte

Ingredients

• one-quarter of a package of gelatine
• one-third of a cupful of cold water
• one pint of cream
• one-half ounce of shaved chocolate
• two tablespoonfuls of sugar
• one tablespoonful of boiling water
• a generous half cupful of powdered sugar
• a quart charlotte mold with lady fingers or stale pieces of sponge cake

Method

1. 1

   Soak gelatine in cold water for 2 hours.

2. 2

   Whip cream and place in ice-water.

3. 3

   Melt chocolate with sugar and boiling water, then add hot milk and soaked gelatine.

4. 4

   Stir in powdered sugar and mix with whipped cream until thick.

5. 5

   Line mold with lady fingers, pour in mixture, and chill for at least an hour.

6. 6

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 213. The excerpt below is the record exactly as published.

CHOCOLATE CHARLOTTE. Soak one-quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth and put it in a bowl which should be placed in a pan of ice-water. Put one-half ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine and stir until the gelatine is dissolved. Sprinkle a generous half cup- ful of powdered sugar over the cream. Now add the chocolate and gela- tine mixture and stir gently until it begins to thicken. Line a quart charlotte mold with lady fingers or stale pieces of sponge cake

Cook this with the app: pantry check, scaling, and the assistant.