Indulge in the delectable Chocolate Charlotte, a classic French dessert that combines a rich chocolate mousse with ladyfinger cookies and a velvety chocolate glaze. This sophisticated treat is perfect for special occasions or as a delightful ending to a memorable meal. With its elegant presentation and symphony of flavors, the Chocolate Charlotte is sure to impress your guests and leave them craving for more.
The provided article offers a collection of recipes that guide you through creating this exquisite dessert. Explore variations such as the traditional Chocolate Charlotte, a luscious Raspberry Chocolate Charlotte, and an impressive Chocolate Charlotte with a Hazelnut Crust. Each recipe is meticulously detailed, providing step-by-step instructions to ensure success, even for novice bakers.
In the Traditional Chocolate Charlotte recipe, you'll learn to craft a smooth and creamy chocolate mousse, artfully layered between delicate ladyfingers. The Raspberry Chocolate Charlotte adds a burst of vibrant flavor with a layer of raspberry preserves, while the Chocolate Charlotte with Hazelnut Crust introduces a delightful textural contrast.
Furthermore, the article offers additional insights into the history and origins of the Chocolate Charlotte, its significance in French cuisine, and serving suggestions to elevate your presentation. Whether you're a seasoned baker or just starting your culinary journey, this article equips you with the knowledge and techniques to create an unforgettable Chocolate Charlotte that will be the star of any gathering.
CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY
Turn heads at your next dinner party with this showstopping charlotte. Lined with spongy ladyfingers, filled with rich chocolate mousse, and topped with fresh berries, it's almost too beautiful to eat. Almost. Trust us, it's worth the extra work.
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 729 calories, Carbohydrate 51 grams, Fat 61 grams, Fiber 2 grams, Protein 12 grams, Sugar 34 grams
CHOCOLATE CHARLOTTE
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian cream filling to the milk chocolate curls on top-it's a delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-inch charlotte
Number Of Ingredients 18
Steps:
- Filling: Place chocolate in a medium heatproof bowl. In a small bowl, sprinkle gelatin over 2 tablespoons milk; let stand until softened, about 5 minutes. In another medium bowl, whisk together egg yolks and granulated sugar.
- Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add one-third of cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly; return to saucepan. Cook over medium heat, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat and stir in gelatin mixture. Strain mixture through a fine-mesh sieve into bowl with chocolate; let stand until softened, 1 minute. Stir until smooth. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
- Whisk remaining 3/4 cup cream to soft peaks and gently fold into custard. Refrigerate until ready to assemble, up to 1 day.
- Ladyfingers and Cake Layers: Preheat oven to 350 degrees. Using a pencil and ruler, make a template that will be the guide for piping ladyfingers and cake layers: On a piece of parchment, draw two sets of parallel lines spaced 3 1/2 inches apart. On a second piece of parchment, trace three 5-inch circles. Place each piece of parchment, pencil-side down, on an unrimmed baking sheet. Sift together flour and 1/4 cup cocoa into a medium bowl.
- In the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and vanilla on medium speed until frothy. Increase speed to high and gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 3 to 5 minutes. In a separate bowl fitted with the whisk attachment, beat egg yolks with remaining 1/4 cup granulated sugar until thick and pale yellow, about 2 minutes. Gently fold egg-yolk mixture into egg-white mixture, then fold in flour mixture in three additions. Transfer to a piping bag fitted with a 1/2-inch round tip.
- Pipe ladyfingers crosswise onto prepared templates, spacing 1/4 inch apart (you'll need about 16), then pipe cake rounds, starting in center of each circle and spiraling outward until you reach edge of template. Whisk together remaining 1 tablespoon cocoa and confectioners' sugar; sift over cake rounds. Bake ladyfingers and cake rounds until firm and springy, about 14 minutes. Transfer sheets to wire racks; let cool completely.
- Assembly: Place a 6-by-3-inch cake ring on a parchment-lined baking sheet; line ring with a 20-by-3-inch parchment strip to form a collar. Bring rum and granulated sugar just to a boil in a small saucepan, stirring until sugar is dissolved; remove from heat. Place ladyfingers standing upright inside of ring, with domed sides facing out (use just enough to fit snugly). Place one cake layer at bottom of ring. Brush ladyfingers and cake with rum syrup. Pour half of chocolate filling into cake ring and top with a second cake layer. Brush cake with syrup and top with remaining chocolate filling. Top with final cake layer and brush with syrup. Refrigerate until firm, at least 4 hours or overnight.
- Just before serving, whisk cream and confectioners' sugar to soft peaks. Carefully remove charlotte from bottom piece of parchment and transfer, still in cake ring, to serving platter. Remove ring and gently peel off parchment strip. Dollop whipped cream on top of cake and sprinkle with chocolate shavings.
CHOCOLATE MOUSSE CHARLOTTE
I thought for sure I would have seen this posted already, as this has been a standby of my mother's for the last 30 years or so. It is always a big hit and, best of all, takes little effort.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a springform pan bottom and sides with ladyfingers (about 1-1/2 packages).
- Follow directions on pudding mix, using 2 cups of milk.
- Add cream (which replaces the other 2 cups of milk on the package directions).
- Beat until thick with heavy peaks.
- Pour into ladyfinger-lined pan and let set.
- If you like, finish off top with additional whipped cream.
Nutrition Facts : Calories 568.8, Fat 35.6, SaturatedFat 21.4, Cholesterol 224.4, Sodium 638, Carbohydrate 55.3, Fiber 1.6, Sugar 26.3, Protein 8.2
CHOCOLATE-COCONUT CHARLOTTE
This gorgeous gift comes filled with delicious intentions -- as well as magnificently rich chocolate and coconut custards. The luxe layers are wrapped in cocoa ladyfingers and finished, fittingly, with a red satin bow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 19
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.
CHOCOLATE CHARLOTTE MOUSSE
Steps:
- -Melt chocolate; keep warm -Whip cream with sour cream -Place egg yolks in metal bowl -Heat simple syrup to boiling and beat constantly with whisk, pouring boiling syrup in a steady stream over yolks -Continue whisking until mixture is thick and forms ribbon and tripled in volume (about 15 minutes) -Remove from heat and beat in electric mixer (double volume and cool) -Beat in warm chocolate and combine well. -Stir in 1/3 cream into chocolate mixture, then fold in the rest.
PEAR & CHOCOLATE CHARLOTTE
Steps:
- 3 hours before, prepare the chocolate mousse melt the chocolte with 4 spoons of water mix the chocolate with the egg yolks separately whip the egg-whites with salt incorporate then to the chocolate mixture leave aside the chocolate mousse 3 hours in the fridge when the mousse is ready, drain the pears and use the syrup to soak the ladyfingers cover the sides of the mold with them. Alternate pears, chocolate mousse and ladyfingers and let it in the fridge 3 hours.
Tips:
- Choose high-quality chocolate: The quality of your chocolate will greatly impact the flavor of your charlotte. Use a semisweet or bittersweet chocolate with a cocoa content of at least 55%.
- Temper your chocolate: Tempering your chocolate is an important step that helps to stabilize the chocolate and prevent it from becoming grainy. You can temper your chocolate in a microwave or using a double boiler method.
- Make sure your ingredients are cold: The cream, milk, and eggs should all be cold before you start making the charlotte. This will help to prevent the chocolate from curdling.
- Don't overmix the batter: Overmixing the batter can cause the gluten in the flour to develop, which will make the charlotte tough. Mix the batter just until the ingredients are combined.
- Chill the charlotte before serving: Chilling the charlotte for at least 4 hours, or overnight, will help it to set and firm up.
Conclusion:
Chocolate charlotte is a classic French dessert that is perfect for any occasion. It is a delicious and elegant dessert that is sure to impress your guests. With a little planning and preparation, you can easily make this delicious dessert at home. So next time you're looking for a special dessert to make, give chocolate charlotte a try. You won't be disappointed!
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