Chocolate Charlotte

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“Adapted from a friend who got this from BH&G. Prep includes chill time.”
4hrs 10mins

Ingredients Nutrition

  • 1 (1/4 ounce) envelope unflavored gelatin
  • 14 cup cold water
  • 4 ounces semisweet chocolate, chopped
  • 3 tablespoons water
  • 13 cup whipping cream
  • 8 -10 ladyfingers, split in half lengthwise
  • 1 12 cups whipping cream
  • 23 cup powdered sugar, sifted
  • 1 12 teaspoons vanilla
  • chocolate shavings (optional)
  • whipped cream (optional)


  1. In a small saucepan, combine gelatin and 1/4 cup cold water.
  2. Let stand for 5 minutes.
  3. Cook and stir over low heat until gelatin is dissolved; set aside.
  4. In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
  5. Stir in the 1/3 cup whipping cream until smooth.
  6. Stir in gelatin mixture and remove from heat.
  7. Cool to room temp, stirring occasionally.
  8. Line a souffle dish (1 1/2 qt) with plastic wrap.
  9. Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
  10. In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
  11. Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
  12. Gently fold chocolate mixture into whipped cream mixture.
  13. Spoon into ladyfinger lined dish; spread top evenly.
  14. Cover and refrigerate at least 4 hours or until set.
  15. To serve, invert dish onto serving platter and unmold charlotte.
  16. Carefully remove plastic wrap.
  17. Garnish with additional whipped cream and shaved chocolate.

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