Recipe Chocolate Charlotte

To prepare this dish

Ingredient list

COCOA LADYFINGERS

300 g egg white
230 g sugar (1)
1,4 g xanthan gum
20 g sugar (2)
200 g egg yolks
225 g plain flour (T55, approximately 11% protein)
30 g cocoa powder
SQ Red colour hydrosoluble

VANILLA COCOA SOAKING SYRUP

260 g water
205 g sugar
1/2 vanilla pods
35 g cocoa nibs

GELATINE MASS

5 g gelatine powder (200 Bloom)
30 g water

GLUCOSE MERINGUE

185 g glucose syrup
115 g egg whites

CHOCOLATE MOUSSE

125 g milk
18 g gelatin mass
365 g dark chocolate
60 g Elle & Vire gourmet butter 82% FAT
250 g Excellence Whipping Cream 35% FAT
275 g glucose meringue

DECORATIVE CHOCOLATE GANACHE

200 g dark chocolate 63%
130 g Excellence Whipping Cream 35% FAT
14 g gelatin mass

CHANTILLY CREAM

500 g Excellence Whipping Cream 35% FAT
14 g gelatin mass

CHOCOLATE CURLS

350 g dark chocolate

FINISHING TOUCHES

SQ dark chocolate
SQ icing sugar

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   COCOA LADYFINGERS

   Beat the egg whites, add the sugar (1) and beat until stiff, adding the red colouring and finally the xanthan gum combined with the sugar (2).

   Fold in the yolks using a spatula followed by the sifted together flour and cocoa. 

2. 2

   VANILLA COCOA SOAKING SYRUP

   Make a syrup with the water and sugar. Add the vanilla and cocoa nibs and let infuse for at least 4 hours (ideally overnight) before straining through a sieve. 
3. 3

   GELATINE MASS

   Rehydrate de gelatine in the cold water for 20 minutes (minimum). Melt in the microwave, then set aside in the refrigerator. 
4. 4

   GLUCOSE MERINGUE

   Heat the egg whites and the glucose syrup to 40°C in a double boiler before beating.
5. 5

   CHOCOLATE MOUSSE

   Bring the milk to the boil and add the gelatine mass. Pour over the partially melted chocolate, add the butter cut into pieces and blend with a hand mixer to emulsify. At 42°C, add the whipped cream and gently fold in the glucose meringue. 
6. 6

   DECORATIVE CHOCOLATE GANACHE

   Bring the cream to the boil and add the gelatine mass. Pour over the chocolate. Blend with a hand mixer to emulsify
7. 7

   CHANTILLY CREAM

8. 8

   CHOCOLATE CURLS

   Spread the melted chocolate at 34°C onto a marble surface and form curls using a flexible blade such as a fish filleting knife
9. 9

   FINISHING TOUCHES

10. 10

    ASSEMBLY

    Make the ladyfingers. Using a plain 13-mm tip, pipe out onto sheets of baking paper: 50 9-cm long ladyfingers, 3 Ø12-cm circles and 3 Ø9-cm circles. Grate some dark chocolate on the ladyfingers. Bake in a 190°C convection oven for approximately 10 minutes and let cool. Refrigerate overnight.

    Cut one of the rounded sides of the ladyfingers. Brush a thin layer of melted dark chocolate onto the flat side of the biscuit discs and brush the other side with the cold syrup. Dip the flat side of the ladyfingers into the syrup and place them on a guitar plastic sheet.

    Place the Ø12-cm biscuit discs at the bottom of the Ø16-cm cake rings. Arrange the ladyfingers against the circles (using a Ø12-cm cake circle to tighten them). Pipe 200 g of chocolate mousse into each charlotte then place the Ø9-cm biscuit discs. Finish with another 130 g of chocolate mousse. Close the upper part of the charlotte slightly by pressing down with a rhodoid cone (or by pressing lightly by hand) to create a curved shape on the top. Place in the freezer.

    Sprinkle the side of the charlottes with a little icing sugar. Pipe out the decorative ganache between each ladyfinger. Whip the cream and sugar. Fill the center and pipe out rosettes all around the charlotte using a E6 star tip. Decorate with chocolate curls (+/- 40 g).

Do you need help?

Do not hesitate to contact our chefs