CHOCOLATE CHARLOTTE (12 Servings)
2-3 oz packages of Ladyfingers cookies
1/4 -1/2 cup Chambord (Raspberry liqueur)
1-8 oz container Cool Whip topping
2-8-oz packages cream cheese, softened
1 cup powdered Hershey’s Cocoa
1 teaspoon Almond extract
1 1/2 cups confectioner’s sugar
Split each Ladyfinger in half lengthwise and generously brush Chambord onto each cut side, carefully arrange the Ladyfingers, cut side up, around the edges and bottom of a 10-inch spring form cake pan which has very lightly sprayed with Pam or other cooking spray. If using a non-stick pan, simply omit the cooking spray. (The cooking spray will prevent the sides of the cake pan from sticking to the Ladyfingers when removed after chilling.
When the cookies are in place, brush the exposed sides with a generous portion of the remaining Chambord. Cover the lined pan with plastic wrap and refrigerate.
Next, combine the softened cream cheese, confectioner’s sugar, Hershey’s cocoa and Almond extract and mix on medium speed until well blended. The mixture will not be completely smooth. Next, gently fold in the Cool Whip and blend well either by hand or with the lowest speed on your mixer.
Gently pour the mixture into the chilled Ladyfinger lined cake pan making sure to smooth the mixture evenly against all cookies. Cover the mixture with plastic wrap, and chill in the refrigerator for approximately three to four hours or until the chocolate mixture is firm.
This desert is excellent as it but if you wish to make it a little more elegant, try the following garnish.
1/4 – 1/2 cup Chambord Liqeur
1/2 – 3/4 cup confectioner’s sugar
In a small bowl slowly add small amounts of the Chambord to the confectioner’s sugar and blend well until you reach a light syrup consistency. Drizzle the raspberry syrup over the top of the chilled Charlotte and l with fresh raspberries, if desired, before serving. This will turn your Chocolate Charlotte into a truly elegant dessert.