A Charlotte is a traditional French dessert, it is usually a gelatin-based creamy filling surrounded with lady fingers. This Charlotte mold measures 20 cm. across and will hold 9 cups. Made in France of tinned steel. It is lightweight and sturdy. Hand washing is recommended.
1 envelope unflavored gelatin
1/4 cup cold water
4 oz. semi sweet chocolate, chopped
3 TB water
1/3 cup whipping cream
8-10 ladyfingers, split in half
1-1/2 cups whipping cream
2/3 cup sifted powdered sugar
1-1/2 tsp. vanilla
Chocolate shavings for garnish
Whipped cream for garnish
In a small saucepan, combine gelatin and 1/4 cup of the 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 TB of water over low heat until chocolate is melted. Stir in 1/3 cup whipping cream until smooth. Stir in gelatin mixture and remove from heat. Cool to room temperature, stirring occasionally.
Line a Charlotte mold with plastic wrap. Carefully arrange lady finger halves upright all way around mold. Set aside.
In a large, chilled bowl, Combine 1-1/2 cups whipping cream with powdered sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Gently fold chocolate mixture into whipped cream mixture. Spoon into ladyfinger lined charlotte mold and refrigerate for at least 4 hours.
To serve, invert onto serving dish, remove plastic wrap and garnish with whipped cream and chocolate curls.