Chocolate Charlotte
A dish where box gelatine or 1 tablespoon granulated gelatine and scalded cream do the work.
contains dairy
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- ¼ cup cold water
- ⅓ cup scalded cream
- 1½ squares Baker’s chocolate
- 3 tablespoons hot water
- ⅔ cup powdered sugar
- Whip from 3 cups cream
- 1 teaspoon vanilla
- 6 lady fingers
Make it lactose-friendly
- ⅓ cup scalded cream → lactose-free cream or coconut cream
- Whip from 3 cups cream → lactose-free cream or coconut cream
Steps
- Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.
Nutrition (estimated, per serving)
| Calories | 366 |
|---|---|
| Protein | 2.8 g |
| Fat | 16.7 g |
| Carbs | 51.2 g |
| Fiber | 2.3 g |
| Sodium | 34 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States