Chocolate Charlotte

Easy chocolate charlotte - Lilie Bakery

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.
Chocolate charlotte - Lilie Bakery

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?

  1. 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.
  2. We prepare the dark chocolate mousse then we pour it into the bottom, on the spoon biscuits.
  3. We then place a layer of spoon cookies.
  4. We prepare the milk chocolate mousse then we place it on top.
  5. We prepare the mascarpone whipped cream and we pocket it on the charlotte, with chocolate shavings
  6. 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.

Charlotte chocolate - Lilie Bakery

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:

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 - Lilie Bakery
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4.9 on 50 votes

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…
Prep time40 minutes
Total40 minutes
Recipe type: Dessert
Cuisine: French
Keyword: Charlotte
Yield: 6 people


Cookies and soaking

  • 25 spoon cookies
  • 100 g water
  • 50 g granulated sugar
  • 1 cc natural vanilla extract

Dark chocolate mousse

  • 130 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


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 stiff 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 stiff 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.


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 :)
13th October, 2023
2th November 2023



  1. Reply


    31th October, 2023

    5 stars
    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. ☆☆☆☆☆

    • Reply

      Lilie bakery

      2th November 2023

      Thank you very much Michelle! See you soon :)

  2. Reply


    8th November 2023

    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?

    • Reply

      Lilie bakery

      10th November 2023

      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 :)

  3. Reply


    12th November 2023

    5 stars
    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 ;)

    • Reply

      Lilie bakery

      14th November 2023

      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

  4. Reply


    15th November 2023

    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!

  5. Reply


    December 17, 2023


    Do you think that a mixture of 70% chocolate/40% chocolate (Valrhona both) would do the trick? Guanaja and Jivara?

    Thank you

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Muriel, the jivara is perfect, on the other hand the 70% chocolate will be stronger than the one I used: it’s simply a question of taste. Your mousse will be less sweet, more full-bodied, that can work too! See you soon :)

  6. Reply

    Pierre Laboisse, President and CEO of Aledia, a leader in nanowire-based MicroLED technologies for the displays of tomorrow

    December 19, 2023

    Good evening Lilie,
    I am very interested in your recipe and was thinking of turning it into a “Christmas log”.
    On the other hand, I would have liked to do without gelatin, do you think that this will greatly affect the appearance of the cake?
    Thank you
    Pierre Laboisse, President and CEO of Aledia, a leader in nanowire-based MicroLED technologies for the displays of tomorrow

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Pierre, it’s very ambitious of you to want to remove the gelatin! Yes, it will change everything in texture... You reduce it if you want but don't remove it... See you soon :)

  7. Reply


    December 26, 2023

    Hello, after testing the recipe for the raspberry charlotte with which we enjoyed for Christmas, want to try the chocolate one.
    What could I replace the mascarpone with?
    Thank you in advance.

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Julie, mascarpone is necessary to make very firm whipped cream: I do not advise you to remove it at all... See you soon ;)

  8. Reply


    28th January 2024

    5 stars
    I just made this recipe, it was a treat.
    Thank you very much for all these shares

    • Reply

      Lilie bakery

      31th January 2024

      Thank you very much Celia! Glad you like my recipes :)

  9. Reply


    6th February 2024

    Hello Lilie, thank you for this magnificent recipe, once again. I discovered you not long ago and am now particularly following you.
    Could you tell me the size of the mold please? THANKS

    • Reply

      Lilie bakery

      10th February 2024

      Hello Monica! It's a pleasure to welcome you to my blog :) The size of the circle in which I make my charlotte is 18cm (it's an adjustable circle, very practical: See you soon !

  10. Reply


    March 16, 2024

    5 stars
    Hello, thank you for this very well explained recipe. I made it today, tasting planned for tomorrow... I just added chocolate shavings to the milk chocolate mousse.

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you Laura, I hope you liked this charlotte! See you soon :)

  11. Reply


    March 24, 2024

    5 stars
    Hello, I tested it and it was really good!
    The only problem was that the dark chocolate mousse was very compact underneath (although it was airy when I poured it into the mold). Do you know how I could fix this? :/

    • Reply

      Lilie bakery

      April 8th

      Hello Elodie, thank you for your feedback! Dark chocolate holds up better than milk chocolate, due to its composition. Here we want it to be denser at the bottom because the rest of the charlotte fits on top. If you still want to avoid it being too dense, your whipped cream should be beaten a little less stiff before adding the melted chocolate. See you soon :)

  12. Reply


    March 26, 2024

    Hello, I am planning to make your recipe for a birthday. I would like to add pieces of pear to the syrup. Do you think this will destabilize the foam, perhaps a release of water? Thanks for your advices .

  13. Reply


    March 27, 2024

    This recipe seems really good to me, I just have one question, do you think I can replace the milk chocolate with a praline chocolate?
    Thank you for your reply.
    Very good day.

    • Reply

      Lilie bakery

      March 29, 2024

      Hello Nathalie, if it is a praline pastry chocolate yes because it contains milk chocolate and praline in addition. It is therefore worked in the same way. See you soon :)

  14. Reply


    March 28, 2024


    Thank you for this lovely blog that I discovered! Could you tell me if it is possible to freeze it and then take it out of the freezer the day before for the next day at noon? THANKS :)

    • Reply

      Lilie bakery

      March 29, 2024

      Hello Julie, yes it is possible to freeze it in its mold (well wrapped in film and aluminum to counteract humidity). For defrosting it takes around 6 hours in the refrigerator. See you soon :)

  15. Reply


    April 2th

    5 stars
    Hello, do you think it is possible to replace milk chocolate with white?
    thank you for your reply

  16. Reply


    April 18th

    5 stars
    A killer recipe that delighted my 7 guests! And for those who are afraid that it will be too chocolatey, there is enough whipped cream to accompany and counterbalance. Next goal, the raspberry charlotte which I can't wait to taste. All your recipes are a delight, Lilie!

    • Reply

      Lilie bakery

      April 18th

      Thank you Raphaëlle for your feedback! I'm really happy that you like it :) See you soon

  17. Reply


    April 20th

    5 stars
    Recipe made yesterday and followed to the letter, I used extra bitter for the dark chocolate and Tanariva for the milk!
    I didn't have vanilla extract for the syrup, but regardless it was really excellent! I might do it again by varying the varieties of chocolate, we who are great gourmands of different original dark chocolates!

    • Reply

      Lilie bakery

      April 24th

      Thank you for your feedback Camille! See you soon :)

  18. Reply


    April 22th

    I would like to make this same recipe but in a cake pan! Should I change the proportions of the 2 chocolates?
    Thank you

    • Reply

      Lilie bakery

      April 24th

      Hello Patricia, to change the mold/mold shape, you need to calculate the volume to know how to adapt your ingredients compared to my basic recipe. 1/ Calculate the volume of my mold (dimensions given in my recipe)
      2/ Calculate the volume of your mold
      3/ Divide the volume of your mold by the volume of my mold
      = you obtain the number by which to multiply each of the ingredients.
      Goodbye :)

  19. Reply


    April 28th

    5 stars
    Recipe followed to the letter except that I replaced the gelatin sheet with agar-agar.
    This charlotte is all the rage.
    A delight for the taste buds.
    Many thanks.

    • Reply

      Lilie bakery

      April 30th

      Thank you very much Maïté! Glad you like my chocolate charlotte! See you soon for other recipes :)

  20. Reply


    10th May 2024

    5 stars
    Very good recipe! A repeat without hesitation

    • Reply

      Lilie bakery

      15th May 2024

      Thank you very much Elodie! See you soon :)

  21. Reply


    1th June 2024

    5 stars
    I made this charlotte for my son's birthday, the whole family loved it and I had nothing but compliments ;) Many thanks for your delicious recipes.

    • Reply

      Lilie bakery

      8th June 2024

      Thank you very much Karine! See you soon :)

  22. Reply


    19th June 2024

    I want to make this recipe for my daughter's birthday.
    My pastry circle is 5cm high, is that enough? Your cake looks taller.
    Thank you in advance for your answer

    • Reply

      Lilie bakery

      July 3, 2024

      Hello Alicia, to answer you, 5cm high is a little tight to contain a charlotte: it is a very high dessert. My circle is 8/9cm high. :) See you soon

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