Chocolate Charlotte

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READY IN: 4hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1/4 ounce) envelope unflavored gelatin
  • 14
  • 4
    ounces semisweet chocolate, chopped
  • 3
    tablespoons water
  • 13
    cup whipping cream
  • 8 -10
    ladyfingers, split in half lengthwise
  • 1 12
    cups whipping cream
  • 23
    cup powdered sugar, sifted
  • 1 12
    teaspoons vanilla
  • chocolate shavings (optional)
  • whipped cream (optional)
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DIRECTIONS

  • In a small saucepan, combine gelatin and 1/4 cup cold water.
  • Let stand for 5 minutes.
  • Cook and stir over low heat until gelatin is dissolved; set aside.
  • In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
  • Stir in the 1/3 cup whipping cream until smooth.
  • Stir in gelatin mixture and remove from heat.
  • Cool to room temp, stirring occasionally.
  • Line a souffle dish (1 1/2 qt) with plastic wrap.
  • Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
  • In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
  • Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
  • Gently fold chocolate mixture into whipped cream mixture.
  • Spoon into ladyfinger lined dish; spread top evenly.
  • Cover and refrigerate at least 4 hours or until set.
  • To serve, invert dish onto serving platter and unmold charlotte.
  • Carefully remove plastic wrap.
  • Garnish with additional whipped cream and shaved chocolate.
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