Chocolate Charlotte, The Easy Recipe
Prepare a fondant chocolate charlotte to delight your guests! A very delicious mousse texture, perfect at the end of a meal...
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Ingredients
Cookies and soaking
- 25 spoon cookies
- 100 g water
- 50 g granulated sugar
- 1 cc natural vanilla extract
Dark chocolate mousse
- 130 g 52% cocoa dark chocolate
- 210 g heavy whipping cream 30%
- 1 gelatin sheet Vahine
Milk chocolate mousse
- 100 g pastry milk chocolate
- 210 g heavy whipping cream 30%
- 1,5 gelatin sheet Vahine
mascarpone whipped cream
- 160 g heavy whipping cream 30% very cold
- 80 g mascarpone very cold
- 25 g icing sugar
Decor chocolate shavings
- 100 g dark chocolate pastry
Prepare in advance
Soak the cookies
- In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and let the resulting soaking syrup cool down.
- Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
- Take a spoon biscuit, then dip its flat side in the syrup then place it against the inside of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
Dark chocolate mousse
- Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 60g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
- Whip the rest of the cream (150g) with a mixer to obtain a stiff whipped cream. With a spatula, incorporate the melted chocolate in two batches.
- Place this dark chocolate mousse in the mold, on top of the biscuits, filling up to half the height.
- Soak the biscuits with a spoon then place them on the chocolate mousse, pressing well. Refrigerate for at least 1 hour.
Milk chocolate mousse
- Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 60g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
- Whip the rest of the cream (150g) with a mixer to obtain a stiff whipped cream. With a spatula, incorporate the melted chocolate in two batches.
- Place this milk chocolate mousse in the mold, on top of the biscuits. Smooth and refrigerate for at least 1 hour.
mascarpone whipped cream
- Whip the very cold cream into whipped cream. Add the icing sugar and the mascarpone then whisk again to obtain a smooth and creamy texture.
- Fill a piping bag (with fluted tip) and pipe domes on the milk chocolate mousse.
- Refrigerate the charlotte for at least 4 hours before serving, to make cutting easier.
Chocolate shavings decoration (optional)
- Melt the chocolate then smooth on a metal or marble plate. Let cool so that it hardens slightly. With a grater, make long shavings (which roll up on themselves). Decorate the charlotte.
Notes
This chocolate charlotte will keep in the refrigerator for up to approximately 3-4 days.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
This works for logs, cakes, etc.
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold