Chocolate Charlotte
Simple, scenic, delicious.
Today I propose a dessert that will make you look great with very little effort, the chocolate charlotte 😊 a very simple dessert, beautiful to see and extremely delicious, a perfect dessert for all occasions and that will conquer everyone at the first taste
Also try:
Lindt Cake
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz dark chocolate 60-69%
- 1 cup fresh liquid cream (from the fridge section)
- 1.5 cups heavy cream
- 1 tbsp sugar
- 12 oz ladyfingers
- 3.5 oz dark chocolate 55%
- 2 tbsp milk
- 2 tsp butter
- to taste hazelnut crumbs (or fruit for decoration and mint leaves)
- 0.85 cup water
- 2 tbsp sugar
- 1.7 oz rum (or a preferred liquor to taste)
Tools
- 1 Whisk
- 1 Spatula
- 1 Mold
- 1 Blender
Steps
Let’s prepare the chocolate mousse:
Chop the chocolate in the mixer.
Put the fresh cream in a saucepan over a very low heat with 1 tablespoon of sugar (if you use already sweetened cream you can skip it), when the first bubbles appear add the chopped chocolate, stir with a spatula until the chocolate is completely melted.
Let the ganache cool.
Once the ganache is cold, whip the dessert cream to stiff peaks with an electric mixer or stand mixer.
Gradually add the whipped cream to the chocolate milk ganache, mixing with the spatula from bottom to top.Once everything is well mixed, it is ready.
Let’s prepare the soak:
While the ganache cools, put the water with two tablespoons of sugar in a saucepan over the heat, stir until the sugar dissolves.
Once the sugar is dissolved, turn off the heat and add the liquor, stir (if there are children you can add a vial of rum flavor).
You can use a 8.7-inch springform pan or a 9.4-inch pudding mold without a central hole as I did.
Quickly dipping them in the soak, first cover the edges and then the bottom of the mold with the ladyfingers (if too long, cut them to the height of the mold).
Pour half of the mousse and spread it into an even layer with a spatula.
Cover with a layer of ladyfingers quickly dipped in the soak.
Add the remaining chocolate mousse, spread it with the spatula.
Cover with another layer of ladyfingers, cutting them to cover all the mousse.
Cover with cling film and refrigerate for at least 1 hour.
After the resting time, let’s prepare the covering glaze.
Chop the chocolate and melt it in a bain-marie with milk and butter.
If you used the pudding mold, invert the cake onto a tray; if you used the springform pan, no need.
Pour the chocolate glaze over the cake, gently rotate the mold to cover the entire cake.
Decorate the charlotte with hazelnut crumbs or fruit and mint leaves as I did.
Put the chocolate charlotte in the fridge until it’s time to serve it.
The chocolate charlotte is ready to be enjoyed… Enjoy your dessert!
Try all the other chocolate desserts, you can find them all CLICKING HERE.
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