Soak a quarter of a package of gelatine in one-third of a cupful
of cold water fortwo hours. Whip one pint of cream to a froth,
and put it in a bowl, which should beplaced in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with
two table spoon of sugar and one of boiling water, and
stir over the hot fire until smooth and glossy. Add to this
a gill of hot milk and the soaked gelatine, and stir until
the gelatine is dissolved.

Sprinkle a generous half cupful of powdered sugar over
the cream. Now add the chocolate and gelatine mixture,
and stir gently until it begins to thicken. Line a
quartcharlotte-mould with lady fingers, and when the
cream is so thick that it will just pour,turn it gently into
the mould.

Place the charlotte in a cold place for an
hour or more, and, at serving time, turn out on a dish