Preparation : 25-30mn
Curing time in the fridge: 4 hours minimum
Recipe for a charlotte pan of about 20cm (if you don't have a bowl will do very well!)
- 26 spoon biscuits
- 5 eggs
- 160 g butter
- 125 g sugar
- 150 g dark chocolate pastry
- 1 pinch of fleur de sel
For decoration :
- Some subjects/chocolate eggs
- Whipped cream
For the sugar syrup :
- 30 cl of water
- 125 g sugar
- 4 spoons of kirsch (optional)
1) SUGAR SYRUP :
Bring the water, sugar and kirsch mixture to the boil and boil for about 10 minutes until the mixture takes on a syrupy consistency and reduces a little. Then leave to cool.
2) THE CHOCOLATE MOUSSE :
- Break the chocolate into small pieces, cut the butter into large cubes and melt in a water bath and let cool.
- Meanwhile separate the whites and yolks, in a large bowl make the yolks white with sugar using a mixer.
- Once the preparation thickened add the butter/chocolate mixture and beat vigorously.
- Then add a pinch of salt to the whites and beat them until stiff.
- Gently fold the whites into the chocolate mixture and store in a cool place.
3) THE DRESSING OF YOUR CHARLOTTE :
- Soak the biscuits in the sugar syrup for a few seconds to soften them, then line the inside and bottom of your charlotte mould (or your salad bowl) with the sugar side out.
- Pour half of the mousse, then add a new layer of biscuits, complete with mousse and finish with a final layer of biscuits.
-Cover your charlotte with cling film and leave to set for at least 4 hours in the refrigerator.
- Once the mousse has set, unmould your Charlotte by turning it over on a serving dish. Decorate the top with whipped cream and small chocolate Easter subjects.
- Keep your Charlotte chilled until ready to serve.