Likely originating in England, the charlotte may have been dedicated to the wife (Queen Charlotte) of King George III (Edwardian). In France, it was made initially with a base of bread and apple, then Antonin Carême, a genius of Classic French Cooking, briefly a chef for Tsar Alexander I in Russia, created the charlotte with biscuits. In Paris he baptized it first as “charlotte à la parisienne“ and then “charlotte à la russe” (biscuits/ladyfingers with Bavarian cream).
There are many versions of the charlotte today. One of the most popular is made with raspberry Bavarian cream and topped with whipped cream and fresh berries. But this chocolate version I really love. Try it!
Chocolate Mousse Charlotte--Charlotte au Chocolat
2017-03-25 15:05:45
Serves 6
Super rich Chocolate Mousse Charlotte
Prep Time
30 min
Total Time
6 hr
Ingredients
- 20 biscuits (ladyfingers)
- 6 ounces (170 g) dark chocolate, 50-60% cacao content, chopped
- 3 large very fresh eggs, separated
- 6 ounces (170 g) unsalted butter, room temperature
- 2.5 ounces (70 g) granulated sugar
- 2 tablespoons plain syrup or honey
- Whipped cream for garnish
Instructions
- In a medium-size bowl, melt the chocolate and butter over a pan of gently simmering water. Remove from heat, wait about 2 minutes, and then mix well with the egg yolks. Set aside.
- In another medium-size mixing bowl, beat the egg whites until soft peaks form, about 1 minute. Then, while adding the sugar in a slow stream, continuously beat/whip the whites until a bit stiff, about 2 more minutes.
- Using a silicon or rubber spatula, mix 1/3 of the whipped whites into the chocolate mixture, and then fold in gently another 1/3 of the whites until just combined. Repeat to fold in the rest of the whites. Do not over mix!
Assemble the Charlotte
- Line inside of a charlotte mold (about 1.5 qt. or 1.5 litter capacity) or springform pan with plastic food wrap. In a shallow dish, mix the cane syrup or honey and 2 tablespoons water. Quickly dip a ladyfinger and place it upright on the inside of the mold, wet side against the mold wall. Repeat to line the mold completely. Fill the ladyfinger-lined mold with chocolate mousse and then cover with plastic wrap. Refrigerate until set, about 6-12 hours.
- Serve charlotte with whipped cream, crème anglaise and/or fresh berries of your choice.
Notes
- This recipe is about for a 1.5 qt. or 1.5 litter capacity mold. This mousse is super rich. You may reduce the butter to 4 ounces (110 grams), and then add one large egg and 2 tablespoons water (or coffee or dark rum if you wish) instead.
Adapted from Cuisine et Vins (February-March, 2011)
Adapted from Cuisine et Vins (February-March, 2011)
CocoBeat https://cocobeat.net/
I love Chocolate Mousse Charlotte! My recipe has gelatin instead of butter.
Yes Christina, Normally many recipe called Barvarian cream, using gelatin but this one I used sipmple yet rich chocolate mousse.
Try it and let me know what you think.