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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. These old fashioned chocolate recipes are taken from the classic cookbook: Chocolate and Cocoa Recipes and Home Made Candy Recipes. View more recipes [index]. |
