Chocolate Charlotte

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¼ package granulated gelatine
  • cup cold water
  • ½ oz. chocolate, scraped
  • 2 tablespoons sugar
  • 1 tablespoon boiling water
  • ½ cup hot milk
  • ½ cup powdered sugar
  • 1 pint cream, whipped


Soak gelatine in cold water a few minutes to soften. Put chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this the hot milk and the soaked gelatine, and stir until the gelatine is dissolved. Whip cream to a froth, and put it in a bowl, which should be placed in a pan of ice water. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould. Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.