How to make a chocolate version of a classic Charlotte Russe dessert
Along with the Charleston, the flapper era brought modern refrigeration and a whole array of “icebox” desserts.
One of the most popular was a Charlotte Russe — a rich, satin-smooth pudding often molded in a ring of homemade ladyfingers.
You mold the dessert in a loaf pan with a fence of split ladyfingers enclosing the velvety chocolate filling. Additional ladyfingers divide the filling into layers, and form the corduroy look of the top.
Perky bunches of green grapes make a pretty and tasty platter garnish. For added glamour, top those whipped cream posies with chopped pistachios or candied cherries. Nice accompaniment: demitasse-strength coffee.
Chocolate Charlotte Russe
This modern-day dessert first gained fame in the flapper age. (What was a flapper? Here’s how they defined it back in the ’20s!)