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

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.

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.

CHARLOTTE AU CHOCOLAT

Steps:

• In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
• rum and oil.
• Stir until smooth; cool.
• One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
• In a separate bowl, stiffly beat the whties.
• Fold the whites into the chocolate.
• Leave in a cool place to set.
• To assemble the cake: Pour the milk and remaining 2 tsp.
• rum into a bowl.
• One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
• Fill with half the chocolate mousse.
• Cover with a layer of ladyfingers, then with the remaining mousse.
• Finish with another layer of ladyfingers.
• Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
• After unmolding, decorate if desired with swirls of sweetened whipped cream.

CHOCOLATE CHARLOTTE WITH ENGLISH CREAM

Steps:

• Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan. Set the saucepan in hot, almost boiling water over very low heat. Add the rum and stir until melted.
• In a small mixing bowl, combine the gelatin and water. Add the mixture to the chocolate and blend well.
• Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly. With a wire whisk, beat in Y cup of the sugar. Add egg yolks one at a time, beating constantly, and let cool. Stir in the cream and blend well. Spoon the chocolate mixture into a bowl.
• Beat the egg whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold the whites into the chocolate mixture.
• Butter an 8-cup Charlotte or pudding mold. Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
• Spoon the chocolate mixture into the mold. Cover the top with the remaining ladyfingers with the puffed side up. Cover with plastic wrap and chill for 6 hours or overnight.
• To unmold, dip the mold briefly in hot water and unmold onto a round serving dish. Pour one-third of the English cream over all, and serve the rest on the side.

CHOCOLATE-COCONUT CHARLOTTE

Steps:

• Make the coconut custard: Preheat oven to 300 degrees. Spread coconut on a baking sheet, and bake until light gold, about 3 minutes.
• Whisk together yolks, 1/4 cup sugar, and the cornstarch in a bowl. Bring milk, coconut milk, and remaining 1/2 cup sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add 1/3 of the milk mixture to yolk mixture, whisking constantly. Add remaining milk mixture in a slow, steady stream, whisking constantly. Return to saucepan, and cook over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Remove from heat, and whisk in butter and vanilla. Fold in coconut, then transfer to a bowl. Press plastic wrap directly on surface of custard, and refrigerate until chilled and firm, about 1 hour (or overnight).
• Make the chocolate custard: Sprinkle gelatin over 2 tablespoons milk in a small bowl, and let stand until softened, about 5 minutes. Whisk together yolks and sugar in a medium bowl.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add 1/3 of the cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Place over medium heat, and cook, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat, and stir in softened gelatin.
• Place chocolate in a medium bowl. Strain cream mixture over chocolate, and let stand for 1 minute. Stir until smooth, and let cool. Whisk remaining 3/4 cup cream until medium-stiff peaks form. Fold 1/3 of the cream into chocolate mixture, then fold in the rest.
• Make the rum syrup: Bring sugar and rum to a boil in a small saucepan, stirring until sugar dissolves. Let cool.
• To assemble the charlotte: Place a 6-by-3-inch cake ring, on a parchment-lined rimmed baking sheet. Coat ring with cooking spray. Arrange ladyfingers upright inside ring, curved side touching ring. (Use just enough to fit snugly.) Fit 1 cake round in bottom of cake ring. Brush ladyfingers and cake with syrup. Spread 3/4 cup chocolate custard in ring, then top with 1 cup coconut custard. Repeat with cake, syrup, and custards, leaving 3/4 inch from top of ladyfingers.
• Cover, and refrigerate for at least 4 hours (or overnight). Let stand at room temperature for 15 minutes, then gently remove cake ring. Top charlotte with whipped cream, and refrigerate for 15 minutes. Tie with bow, if desired, before presenting at the table. Slice, and serve immediately.