Chocolate Charlotte Russe retro recipe (1967)

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.

Our space-age Chocolate Charlotte Russe is just as good but twice as fast as its classic cousin. Delicate ladyfingers from the bakery shelf and a package of pudding mix are the time-savers.

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!)

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Chocolate Charlotte Russe

Yield: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 4 hours

Total Time: 4 hours 35 minutes

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Ingredients

• 1 4-1/2 ounce package vanilla pudding mix
• 1 teaspoon unflavored gelatin
• 2 cups milk
• 1 4-ounce bar sweet baking chocolate
• 1-1/2 cups whipping cream
• 2 3-ounce packages (16) ladyfingers, split

Instructions

1. In saucepan, combine pudding mix and gelatin; stir in milk.
2. Cook and stir over medium heat till boiling. Remove from heat.
3. Break chocolate into squares and add to hot pudding. Stir till chocolate is melted.
4. Cool completely; then mix until smooth.
5. Whip cream; reserve 1 cup for garnish; fold the remainder into pudding.
6. Line an 8-1/2 by 4-1/2 by 2-1/2-inch loaf pan with waxed paper, extending paper beyond rim.
7. Line bottom and sides with ladyfinger halves. Pour in half of the chocolate mixture.
8. Add a layer of ladyfinger halves and the pudding. Top with remaining ladyfinger halves.
9. Chill for 4 hours or till firm.
10. Using the waxed paper, remove from loaf dish and carefully transfer to serving plate; remove waxed paper.
11. Garnish with the reserved whipping cream.

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  PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper, (2) 205 sq ft rolls (15 in x 164 ft)
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  USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 40gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 205mgCarbohydrates: 20gFiber: 3gSugar: 11gProtein: 8g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.