Chocolate Charlotte Russe
- 1 pint cream whipped until stiff
- 3/4 cup powdered sugar
- 2 ounces Lowneys Premium Chocolate or
- 1/4 cup Lowneys cocoa
- 3 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla 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 until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake ; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds ; then one half hour later will be sufficient to chill it. See colored illustratin, Plate II, opposite.
Submitted by Jul 17, 2009
1 min 0 min 1 min