Dark Chocolate Mousse Charlotte Recipe
Category: Desserts
Servings: 10 portions
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Sugar | 50 g |
| All-purpose flour (00 type) | 50 g |
| Additional sugar | As needed |
| Dark chocolate | 360 g |
| Water | 280 g |
| Fresh liquid cream | 100 g |
| 70% dark chocolate | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 50 mg |
| Sodium | 30 mg |
| Total Carbohydrates | 28 g |
| Sugars | 23 g |
| Protein | 4 g |
Instructions
Preparing the Base (Savoiardi Layer)
- Begin by making the base of your Charlotte using savoiardi. Separate the egg yolks from the whites.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites until they form stiff peaks. Gradually add the yolks one by one, blending thoroughly after each addition.
- Once the mixture is well combined, transfer it to a piping bag.
- Line a baking tray with parchment paper and place an 18 cm (7-inch) metal ring in the center. Pipe the mixture inside the ring, forming a disk to act as the base of your Charlotte.
- Sprinkle the surface of the piped disk with sugar. This step helps set the layer while adding a touch of sweetness.
Crafting the Mousse
- Chop the dark chocolate into small pieces and set it aside.
- In a saucepan, bring the water to a boil. Once boiling, remove the saucepan from heat and stir in the chopped chocolate until fully melted and glossy.
- Allow the chocolate mixture to cool slightly before whipping it with an electric mixer. Continue until the mousse becomes light and fluffy.
- Pour the mousse into the 18 cm ring, smoothing the top with a spatula to create an even layer. Chill the mousse in the refrigerator for at least 1 hour to set.
Assembling the Charlotte
- Once the mousse is firm, carefully remove the metal ring by gently running a small knife around the edges to release it.
- Position the savoiardi biscuits vertically around the mousse, placing them side by side to form a neat border.
Decorating the Charlotte
- Whip the fresh liquid cream until it forms stiff peaks. Transfer the whipped cream to a piping bag fitted with a star tip nozzle.
- Pipe a decorative ring of cream around the top edge of the Charlotte. Add a dollop of cream in the center for an elegant finish.
- For an extra flourish, adorn the center with two thin chocolate shards or wafers.
Final Touches
- Chill the Charlotte for an additional hour before serving to allow the flavors to meld together beautifully. Slice and enjoy your showstopping dessert!
Tips for Success
- Ensure your chocolate mousse is fully set before assembling to avoid collapsing.
- Use high-quality dark chocolate for a rich and indulgent flavor.
- The whipped cream decorations can be flavored with a hint of vanilla or a splash of liqueur for added depth.
Enjoy creating and savoring this Dark Chocolate Mousse Charlotte—a dessert designed to impress both the eyes and the palate!
