Recipe 150

Name:

Recipe name and category: Chocolate Charlotte Russe, Dessert

No. of servings:

Preparation time:

Recipe ingredients and directions:

½ lb Ghiradelli bittersweet chocolate (2, 4-ounce bars)

½ cup water

1-½ envelopes of plain gelatin

1/3 cup sugar

1 pint whipping cream

1 tsp Vanilla

1 to 1-½ packages ladyfingers

1. Put gelatin to soak in the water. When soft add the sugar and chocolate.
2. Melt this mixture over hot water.
3. When melted, cool and beat with a wire whisk to blend and smooth.
4. Line ring mold with ladyfingers.
5. Whip the cream until stiff.
6. Blend in cooked chocolate mixture and spoon into mold.
7. Refrigerate until firm.
8. When ready to serve, dip bottom of mold in warm water and quickly invert onto serving plate.

Recipe source: An original recipe from her mother ca. 1920

Recipe anecdote: