Chocolatecharlotterusse Recipes

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.

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
• Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
• Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
• cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
• NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Line 8" springform pan with ladyfingers-rounded sides against pan.
• In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan.
• Chill until firm-about 2 hours.
• Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.