1 tablespoons (11 g) granulated gelatin (see notes)
0.25 cup (60 ml) cold water
0.5 cup (120 ml) scalded cream (whole cream, heated just below boiling)
1 squares (1.5 oz / 42 g) Baker's unsweetened chocolate
3 tablespoons (45 ml) hot water
0.75 cup (90 g) powdered (confectioners') sugar
1 Whipped cream from 3 cups (720 ml) heavy cream
1 teaspoon (5 ml) vanilla extract
6 ladyfingers
Instructions
1. Bloom the gelatin (technique: sprinkle powdered gelatin over cold water in a small bowl and let stand 5 minutes until fully softened and spongy) using 1/2 box or 1 1/2 tablespoons granulated gelatin dissolved in 1/4 cup (60 ml) cold water.
2. Scald the cream (technique: heat cream in a small saucepan over medium heat, stirring occasionally, until small bubbles form around the edge and steam rises — approximately 180°F / 82°C — do not boil). Add the scalded cream to the bloomed gelatin and stir until gelatin is fully dissolved, 1-2 minutes.
3. Melt the chocolate: place 1 1/2 squares (42 g) Baker's unsweetened chocolate in a small heavy saucepan over very low heat or in a heatproof bowl set over barely simmering water. Stir until fully melted, 3-5 minutes, until smooth and glossy with no visible lumps.
4. Add half the powdered sugar (approximately 6 tablespoons / 45 g) to the melted chocolate and stir to combine. Dilute with 3 tablespoons (45 ml) hot water, stirring until smooth.
5. While the chocolate mixture is still hot, pour it into the gelatin-cream mixture and stir until fully incorporated. Allow the mixture to cool at room temperature, stirring occasionally, until it begins to thicken and mound slightly on a spoon — approximately 20-30 minutes, or until it reaches a pudding-like consistency.
6. Whip 3 cups (720 ml) heavy cream to soft-to-medium peaks (technique: beat chilled cream in a chilled bowl until cream holds a gentle curl when the whisk is lifted, roughly doubled in volume). Fold in the remaining powdered sugar (approximately 6 tablespoons / 45 g) and the vanilla extract.
7. Line the sides of a 1.5-quart (1.4 L) charlotte mold or a 7-inch (18 cm) round deep bowl with the 6 ladyfingers, trimming to fit as needed.
8. Gently fold the thickened chocolate-gelatin mixture into the whipped cream until no white streaks remain, taking care not to deflate the cream.
9. Pour the mixture into the lined mold. Cover and refrigerate until fully set, 3-4 hours, until firm to a light press and pulling cleanly away from the sides of the mold.
10. To unmold, run a thin knife around the inside edge of the mold, place a serving plate over the top, and invert. The charlotte should release cleanly and hold its shape. Serve immediately or return to refrigerator until needed.
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