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Chocolate Charlotte

  • 1/4 box gelatine or
  • 1 tablespoon granulated gelatine
  • 1/4 cup cold water
  • 1/3 cup scalded cream
  • 1 1/2 squares unsweetened chocolate
  • 3 tablespoons hot water
  • 2/3 cup powdered sugar
  • Whip from 3 cups cream
  • 1 teaspoon vanilla
  • 6 lady fingers
Melt chocolate by placing in 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.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min


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