chocolate charlotte

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chocolate charlotte

chocolate charlotte

chocolate charlotte
chocolate charlotte

Number of persons

24 spoon biscuits

250 g high cocoa content pastry chocolate

20 cl of non fat-reduced liquid crème fraîche

5 cl milk

100 g butter

4 eggs

30 g icing sugar

10 cl rum

Total Time: 45 min
Preparation time: 45 min

Lightly butter a charlotte mould and place a round of baking paper in the bottom.
Pour 10 cl of water and the rum into the bottom of a shallow plate.
Quickly dip the biscuits and line the bottom and edges of the mould completely (curved side outwards).
Separate the egg yolks from the whites.
Melt the chocolate with the milk in a bowl in a gentle bain-marie. Let it melt completely and smooth it with a wooden spatula. Keeping the preparation in a bain-marie, add the butter little by little in small pieces while stirring, then the egg yolks one after the other. Work the cream for a few moments until it is smooth and shiny, then remove the pan from the heat and leave to cool.
Whisk the egg whites until stiff and add the icing sugar at the end.
Beat the liquid cream (very cold) into a slightly soft whipped cream.
Stir both mixtures into the cream to obtain a smooth and perfectly homogeneous mixture.
Fill the mould with the chocolate mousse, compressing it slightly, and finish with a layer of soaked biscuits. Cover with a plate, a weight on top and put in the fridge overnight.
To serve turn the mould over on the serving dish, remove the bottom of the baking paper. Decorate with chocolate shavings or simply sprinkle with a little cocoa.

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