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
Ingredients
Instructions
Cook and stir over medium heat till boiling. Remove from heat.
Add a layer of ladyfinger halves and the pudding. Top with remaining ladyfinger halves.
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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