Chocolate Charlotte Russe Recipe

Name: Chocolate Charlotte Russe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/4 ounce) envelopes unflavored gelatin (7 g each); 2 1/2 cups milk; 1/3 cup white sugar; 1/2 cup cocoa, sifted; 1/4 teaspoon salt; 3 large egg yolks; 2 tablespoons milk; 1 teaspoon vanilla; 3 large egg whites, room temperature; 1/3 cup white sugar; 2 cups whipped topping (see note) or 2 cups whipped cream, stabilized (see note); 30 ladyfingers

Servings: persons

2 (1/4 ounce) envelopes unflavored gelatin (7 g each)
2 1/2 cups milk
1/3 cup white sugar
1/2 cup cocoa, sifted
1/4 teaspoon salt
3 large egg yolks
2 tablespoons milk
1 teaspoon vanilla
3 large egg whites, room temperature
1/3 cup white sugar
2 cups whipped topping (see note) or 2 cups whipped cream, stabilized (see note)
30 ladyfingers

1
Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
2
Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
3
Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
4
cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
5
NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (1/4 ounce) envelopes unflavored gelatin (7 g each), 2 1/2 cups milk, 1/3 cup white sugar, 1/2 cup cocoa, sifted, and more.

Yes, Chocolate Charlotte Russe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Charlotte Russe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions