Chocolate Charlotte Russe. ✠
½ oz. Cooper’s gelatine, soaked in a very little cold water.
3 tablespoonfuls grated chocolate rubbed smooth in a little milk.
½ cup powdered sugar.
4 eggs.
½ lb. sponge-cake.
1 teaspoonful vanilla.
1 pint cream.
Heat the cream to boiling, slowly, stirring frequently; add the sugar, chocolate, and gelatine, and, when these are dissolved, add, a spoonful at a time, to the beaten yolks. Set back in the saucepan of boiling water, and stir five minutes, until very hot, but do not let it boil. Take it off, flavor, and whip or churn to a standing froth, adding the beaten whites toward the last. Line a mould with cake, fill with the mixture, and set upon the ice.