Charlotte with chocolate
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INGREDIENTS: for 6 people
– 24 spoon biscuits, recipe here
– 250g pastry chocolate with a high cocoa content
– 20 cl of non-fat liquid crème fraîche
– 5 cl of milk
– 100 g of butter
- 4 eggs
– 30 g icing sugar
Lightly butter a charlotte mold and place a round of parchment paper in the bottom.
Quickly dip the cookies in the sugar syrup and completely line the bottom and sides of the pan (curved side out).
Separate the egg yolks from the whites.
Melt the chocolate with the milk in a bowl with a low water bath. Let it melt completely and smooth it with a wooden spatula. Keeping the preparation in a bain-marie, gradually add the butter 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, adding the icing sugar at the end.
Beat the liquid cream (very cold) into a slightly soft whipped cream.
Incorporate the two preparations with the cream to obtain a smooth and perfectly homogeneous mixture.
Fill the mold with 1/2 of the chocolate mousse, pressing it down slightly, put a second layer of soaked biscuits, then the rest of the cream and finish with a layer of soaked biscuits. Cover with a plate, a weight on it and put in the fridge overnight.
To serve, invert the mold onto the serving platter, remove the parchment paper base. Decorate with chocolate shavings or simply sprinkle with a little cocoa.
It can be accompanied by a strong vanilla custard. Show less