Chocolate Charlotte Russe

Ingredients

• 1 pint cream
• 1/4 cup Lowney's Cocoa
• 3 egg whites
• 1/2 cup powdered sugar
• 2 ounces Lowney's Premium Chocolate
• 1 teaspoon salt
• 1 teaspoon vanilla
• lady fingers or sponge cake

Method

1. 1

   Melt chocolate over hot water, or mix cocoa with hot water; add sugar, whipped cream, beaten egg whites, salt, and flavoring.

2. 2

   Line a mold with lady fingers or sponge cake; fill with cream mixture, and chill for at least one hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 75. The excerpt below is the record exactly as published.

I teaspoon salt 1 teaspoon vanilla Soak the gelatine in cold water ; mix sugar, chocolate and eggs ; add scalded milk, and cook in double boiler until a coating is formed on a spoon ; add soaked gela- tine ; when dissolved, add salt and vanilla ; pour into mold and chill. Serve with sugar and cream, beaten cream, or soft custard. Chocolate Blanc Mange No. 2 I cnp Irish moss 2 squares Lowney's Premium 3 cups cold water Chocolate 4 cups cold milk J cup sugar \ cup boiling water Soak Irish moss in cold water twenty minutes ; drain, and pick over. Put milk in double boiler ; add moss, and cook without stirring thirty minutes. Melt chocolate ; add sugar and water ; boil two minutes ; add to first mixture. Strain, mold, chill, and serve with sugar and cream. 191 192 LOWNEY'S COOK BOOK Chocolate Mold 4 tablespoons cornstarch | teaspoon vanilla \ cup cold milk I cup blanched almonds 2 cups scalded milk 3 ounces Lowney's Premium Choc- l cup sugar olate, melted with 2 table- ^ teaspoon salt spoons sugar 3 egg whites Mix cornstarch with cold milk ; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons sugar. Cook in double boiler twenty minutes, stirring constantly. Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies. Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored. A more fancy dish is obtained by making double the recipe and putting the chocolate into half the mixture, keeping the other half white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with half cherry, and the spaces between with cream forced through the pastry bag. See colored illustration, Plate I, opposite. Chocolate Charlotte Russe 1 pint cream whipped until ^ cup Lowney's Cocoa stiff 3 egg whites f cup powdered sugar | teaspoon salt 2 ounces Lowney's Premium 1 teaspoon vanilla or Chocolate or 1 tablespoon brandy sponge cake or macaroons Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped CHOCOLATE MOLD Plate I. For Recipe see page 192 CHOCOLATE CHARLOTTE RUSSE Plate 11. For Recipe see page 192 CHOCOLATE BAVARIAN CREAM Plate in. For Recipe see page 193 -r CHOCOLATE TRIFLE Plate IV. For Recipe see page 193 DESSERTS 193 until stiff, whites of eggs beaten until stiff, salt and flavor- ing. Line a mold with lady fingers or sponge cake

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