Chocolate Charlotte

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • cup scalded cream.
  • squares Baker’s chocolate.
  • 3 tablespoons hot water.
  • cup powdered sugar.
  • Whip from 3 cups cream.
  • 1 teaspoon vanilla.
  • 6 lady fingers.


    Melt chocolate, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.