This easy chocolate charlotte recipe is a treat for any occassion. Using melted chocolate you will create a dish everyone will love.
MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water. Put an ounce of Walter Baker & Co.'s 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 a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved. 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.—
Mrs. Helen Armstrong.
