Chocolate Charlotte Russe
Chocolate Charlotte Russe Preparation
Hello, Chocolate Lovers! The Cook & Kitchen Staff are celebrating Valentines Day by offering you fourteen of our most delicious chocolate-coated, cocoa-concocted recipes from our Chocolate Lovers Collection. Todays recipe is the perfect finish to a delicate dinner as prepared for your Valentines Day gathering. Youll find the combination of ladyfingers and chocolate delectable, decadent, and completely devoured by your guests. Soften the unflavored gelatin in the cold water and reserve. Melt the chocolate in a saucepan with the warm water over low heat, stirring constantly until thoroughly melted. Remove the saucepan from the heat and add the softened gelatin, stirring to dissolve. In a small mixing bowl, beat the egg yolks with an electric mixer until thick and lemon-colored. Gradually beat in 1/2 cup of sugar until smooth. Blend in the vanilla extract and a dash of salt. Gradually add the chocolate mixture to the egg yolks. Stir until smooth, then reserve to cool to room temperature. In a separate mixing bowl, beat the four egg whites with the cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar while beating the egg whites, until stiff peaks form and the sugar is entirely dissolved. Gently fold the egg whites into the chocolate mixture. Fold one cup of the whipped whipping cream into the russe. Split 16 whole ladyfingers lengthwise. Line the bottom of a 9-inch springform pan with half of the split ladyfingers, cutting the lengthwise portions in half to stand up along the side of the springform pan. Fill the springform pan with half of the chocolate russe. Add another layer of the split ladyfingers and cover them with the remaining chocolate mixture. Sprinkle toasted almonds on top, if desired. Chill for at least 8 hours prior to serving. To serve, remove the sides of the springform pan and slice. Refrigerate any remaining russe for up to 2 days. Posted to email@example.com by Recipe-a-Day
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