Soak a quarter of a package of gelatin in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be placed in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls 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 gelatin, and stir until the gelatin is dissolved.

Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatin mixture, and stir gently until it begins to thicken. Line a quart charlotte-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 flat dish.