Chocolate Charlotte Recipes

CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Melt the chocolate in a bain Marie (water bath).
• Beat the egg yolks with the instant coffee, vanilla, sugar until they become firm. The mixture should triple in volume.
• Separately, beat the egg whites with a pinch of salt.
• Melt diced butter into melted chocolate.
• Stir chocolate into egg yolks.
• Fold this preparation into the egg whites.
• Add the rum to the coffee.
• Dip each ladyfinger slightly into the run and coffee and line the edges of a charlotte mold.
• Pour half the mixture at the bottom of the mold
• Put a layer of moistened ladyfingers on top.
• Pour the other half of the mixture and put another layer of moistened ladyfingers on top.
• Cover with a plate and put a heavy object on top to press on the charlotte.
• Let rest for at least 6-8 hours in the fridge
• Unmold by turning charlotte mold over.
• Sprinkle chocolate shavings on top.

LUSCIOUS CHOCOLATE CHARLOTTE RUSSE

Steps:

• You will need an 8″ spring form pan, or you can make individual versions if you like. If you use a larger pan, you might want trim the lady fingers to the height of the pan as you will have a more shallow russe, or fill the gap with lots of fruits and whipped cream (greek yoghurt is healthier).
• Add the kirsch to 1/2 cup of water in a shallow dish. Quickly roll one lady finger at a time in the alcohol and then stand up against the wall of your springform pan(s) with the rounded side facing outwards. Break the fingers into smaller pieces to place in the bottom to make the base (see photo). prepping your pans
• Separate the eggs, placing the whites in a clean mixing bowl to whip, and the yolks in a small dish which will be added to the chocolate mixture.
• Dissolve the gelatin in 2 tablespoons of water.
• Heat the chocolate and milk in a double boiler (on place a large shallow metal bowl on top of pot with simmering water. Melt until smooth but carefully watch so you don't get the chocolate too hot as it will scorch.
• Using a wooden spoon, add the butter, one tablespoon at a time, blending until smooth after each addition. Next, add the egg yolks, one a time, blending well after each. Beat the mixture for several minutes with the wooden spoon until smooth and glossy. Add the gelatin and remove from the heat.
• Beat the egg whites in a clean metal bowl until stiff and then beat in the powdered sugar.
• Using a chilled large metal bowl, whip the chilled cream until it forms soft peaks.
• Fold the chocolate mixture into the whipped cream, and then fold in the egg whites. Work gently and quickly to ensure you don't lose too much volume.
• Pour the mousse into the prepared pans, ensuring it fills all the gaps.
• Cover with plastic wrap and place in your refrigerator over night.
• To serve, simply remove the plastic wrap.
• Decorate with berries, whipped cream (or greek yoghurt), shaved chocolate. For presentation you can tie a decorative ribbon around the base.

CHOCOLATE CHARLOTTE

Steps:

• Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.
• Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.
• Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.
• Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.
• Whip the cream until just firm. Fold into the chocolate mixture.
• Spoon the chocolate mixture into the mould and level the surface. Chill overnight.
• Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.

CHOCOLATE CHARLOTTE

Steps:

• In a small saucepan, combine gelatin and 1/4 cup cold water.
• Let stand for 5 minutes.
• Cook and stir over low heat until gelatin is dissolved; set aside.
• In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
• Stir in the 1/3 cup whipping cream until smooth.
• Stir in gelatin mixture and remove from heat.
• Cool to room temp, stirring occasionally.
• Line a souffle dish (1 1/2 qt) with plastic wrap.
• Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
• In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
• Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
• Gently fold chocolate mixture into whipped cream mixture.
• Spoon into ladyfinger lined dish; spread top evenly.
• Cover and refrigerate at least 4 hours or until set.
• To serve, invert dish onto serving platter and unmold charlotte.
• Carefully remove plastic wrap.
• Garnish with additional whipped cream and shaved chocolate.