A delicious and melting dessert: Chocolate charlotte ! Inside two chocolate mousses (dark and milk) surrounded by soft spoon biscuits and topped with mascarpone whipped cream. An easy recipe for all chocolate lovers…
What you will like about this chocolate charlotte
- flavors : the mixture of two chocolates, dark (light) and milk, topped with whipped cream.
- texture : this chocolate charlotte is delicious and creamy, ideal for the end of a meal. The two mousses are tender and the biscuits soft.
- difficulty level : it's a simple recipe, but it's done in several steps. I advise you to plan a little in advance. You'll need an adjustable pastry ring to achieve it.
The choice of ingredients
- spoon cookies : take good quality biscuits, not to be confused with boudoirs which are drier. You can make them yourself, but it adds an extra step to the recipe.
- chocolate : for the dark chocolate mousse and the milk mousse, opt for quality pastry chocolate, it will make all the difference when tasting the chocolate charlotte, I promise!
How to make a chocolate charlotte?
- We quickly place one side of the spoon biscuits in the syrup and garnish the circle to form the base of the charlotte to accommodate the moss.
- We prepare the dark chocolate mousse then we pour it into the bottom, on the spoon biscuits.
- We then place a layer of spoon cookies.
- We prepare the milk chocolate mousse then we place it on top.
- We prepare the mascarpone whipped cream and we pocket it on the charlotte, with chocolate shavings
- We refrigerate chocolate charlotte for 4 hours minimum so that it fits well when cutting.
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making your charlotte a success
- squeeze your biscuits tightly against the circle when you start to assemble the chocolate charlotte: this prevents the mousse from flowing down the sides, and gives it a nice, straight structure.
- Beat the whipped cream firmly in each of the mousses, this avoids having too liquid a consistency when filling the mould.
- soak quickly without insisting too much the biscuits around the edge and the filling in the middle, to prevent them from getting soggy.
How to store chocolate charlotte?
This chocolate charlotte is best enjoyed fresh, so it can be kept in the refrigerator for 3-4 days. If you have an airtight cover or any other box, use it to protect the charlotte from refrigerator odors.
Other recipes to try
If you like this type of “entremets” dessert, I invite you to take a look at these other recipes from the blog:
- Royal Chocolate
- Raspberry charlotte cake
- Dessert 3 chocolates
- Crispy white chocolate raspberry bavarois
- Banoffee pie banana caramel whipped cream
- Chocolate Pear Charlotte
If you make this chocolate charlotte, don’t hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful charlottes!
Chocolate Charlotte, The Easy Recipe
Prepare a fondant chocolate charlotte to delight your guests! A very delicious mousse texture, perfect at the end of a meal…
Yield: 6 people
Equipment:
Ingredients:
Cookies and soaking
- 25 spoon cookies
- 100 g water
- 50 g granulated sugar
- 1 cc natural vanilla extract
Dark chocolate mousse
- 140 g 52% cocoa dark chocolate
- 210 g heavy whipping cream 30%
- 1 gelatin sheet Vahine
Milk chocolate mousse
- 100 g pastry milk chocolate
- 210 g heavy whipping cream 30%
- 1,5 gelatin sheet Vahine
mascarpone whipped cream
- 160 g heavy whipping cream 30% very cold
- 80 g mascarpone very cold
- 25 g icing sugar
Decor chocolate shavings
- 100 g dark chocolate pastry
Instructions:
Soak the cookies
- In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and let the resulting soaking syrup cool down.
- Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
- Take a spoon biscuit, then dip its flat side in the syrup then place it against the inside of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
Dark chocolate mousse
- Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 60g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
- Whip the rest of the cream (150g) with a mixer to obtain a firm whipped cream. With a spatula, incorporate the melted chocolate in two batches.
- Place this dark chocolate mousse in the mold, on top of the biscuits, filling up to half the height.
- Soak the biscuits with a spoon then place them on the chocolate mousse, pressing well. Refrigerate for at least 1 hour.
Milk chocolate mousse
- Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 60g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
- Whip the rest of the cream (150g) with a mixer to obtain a firm whipped cream. With a spatula, incorporate the melted chocolate in two batches.
- Place this milk chocolate mousse in the mold, on top of the biscuits. Smooth and refrigerate for at least 1 hour.
mascarpone whipped cream
- Whip the very cold cream into whipped cream. Add the icing sugar and the mascarpone then whisk again to obtain a smooth and creamy texture.
- Fill a piping bag (with fluted tip) and pipe domes on the milk chocolate mousse.
- Refrigerate the charlotte for at least 4 hours before serving, to make cutting easier.
Chocolate shavings decoration (optional)
- Melt the chocolate then smooth on a metal or marble plate. Let cool so that it hardens slightly. With a grater, make long shavings (which roll up on themselves). Decorate the charlotte.
Notes:
This chocolate charlotte will keep in the refrigerator for up to approximately 3-4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
Michelle
Wow! This recipe is killer! Don't count calories. But this charlotte is good! In general opinion, this recipe is validated. I will do it again very very soon. ☆☆☆☆☆
Lilie bakery
Thank you very much Michelle! See you soon :)
Aline
Hello Aurélie,
I would like to make this recipe for 10 people, should I multiply the ingredients by 2 even if it seems like a lot to me?
Should the pastry ring be placed at a maximum of 30cm?
Lilie bakery
Hello Aline, the parts are high as you see in my photos, so you can enlarge to 22cm which is already good. You need to do a volume calculation: you calculate the volume of my mold (X-ray X-ray 3,14) then the volume of your mold. Then you divide the volume of your mold by the volume of my mold = you get the number by which to multiply each ingredient. See you soon :)
Manon
Hello Aurelie :)
Your Charlotte was unanimous at our table last night :D We had a great time!!
This is the first time I've made one of your desserts.
Your explanations are a valuable help, they really make the difference compared to other much less precise recipes.
The end result is exactly what was expected, whether for the presentation or the flavors, everything is there and precisely measured!
Thank you very much for sharing this recipe, which will surely not be the last one I make ;)
Lilie bakery
Oh thank you Manon for this message! I try to make my recipes as simple as possible to reproduce, so I am delighted to read that my explanations helped you. I hope you will find other nuggets on my blog :) See you soon
Aline
Thank you very much for your feedback Aurélie and your details :D I now have all the cards in hand to create this wonderful Charlotte!