"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Charlotte Russe Recipe

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This recipe for Chocolate Charlotte Russe, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Jones
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 env Knox unflavored gelatin
2 TB cold water
3 - oz unsweetened chocolate squares
1/2 cup water
4 eggs separated
1/2 c sugar
1 tsp vanilla
1/2 tsp cream of tartar
1/4 cup sugar
1/2 cup nuts (optional)
1 loaf angel food cake broken into pieces

Directions:
Directions:
soften gelatin in 2 TB cold water. melt chocolate in 1/2 cup water over low heat, stirring occasionally. Remove from heat, add softened Knox jello and mix well.
beat egg yolks until thick and lemon colored. Gradually beat in 1/2 cup sugar, add vanilla and dash of salt. Gradually stir in chocolate mixture. Cool. Beat egg whites and cream of tartar of soft peaks gradually add 1/4 cup sugar until soft peaks. fold into chocolate mixture (if the chocolate/Knox gelatin mixture has set up too much, heat it a little until workable again but not too hot!!!! or it will cook the egg whites!) fold in whipped cream and nuts and pieces of angel food cake.
mound into glass dish and chill until set

Personal Notes:
Personal Notes:
wonderful elegant dessert, light and creamy

 

 

 

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