Chocolate Charlotte Russe

Ingredients

• 1.5 squares Baker's unsweetened chocolate (Approximately 1.5 ounces)
• 3 tablespoons Hot water
• 0.6666666666666666 cup Powdered sugar
• 3 cups Heavy cream
• 1 teaspoon Vanilla extract
• 6 Ladyfingers
• 1 tablespoon Gelatin (For Charlotte Russe base)
• 0.25 cup Cold water (For Charlotte Russe base)
• 0.5 cup Granulated sugar (For Charlotte Russe base)

Instructions

1. 1In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes.
2. 2In a saucepan, combine the granulated sugar with 1/4 cup of water. Heat over medium heat, stirring until the sugar is dissolved. Bring to a simmer and cook for 2 minutes. Remove from heat and add the softened gelatin. Stir until the gelatin is completely dissolved. Let cool slightly.
3. 3Melt the Baker's chocolate by placing it in a small saucepan set in a larger saucepan of simmering water (double boiler). Add half of the powdered sugar (approximately 1/3 cup) to the chocolate. Dilute with the hot water, stirring until smooth.
4. 4Add the melted chocolate mixture to the slightly cooled gelatin mixture, stirring until well combined.
5. 5In a large bowl, whip the heavy cream until stiff peaks form. Gradually add the remaining powdered sugar (approximately 1/3 cup) and the vanilla extract. Continue whipping until just combined.
6. 6Gently fold the whipped cream into the chocolate-gelatin mixture until evenly combined.
7. 7Line the bottom and sides of a mold or serving dish with ladyfingers. Pour the chocolate mixture into the mold. Refrigerate for at least 2 hours, or until set.