Chocolate Charlotte
¼ box gelatine or
1 tablespoon granulated gelatine
¼ cup cold water
⅓ cup scalded cream
1½ squares Baker’s chocolate
3 tablespoons hot water
⅔ cup powdered sugar
Whip from 3 cups cream
1 teaspoon vanilla
6 lady fingers
Melt chocolate by placing in a 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.