The Charlotte au Chocolat is a classic of French cooking, and It’s so easy to make, here is the recipe :
For 6 people
- 16 “Boudoir” cookies
- 6 eggs
- 200g Chocolate
For the syrup:
- 15cl Water
- 50g Sugar
- 1 bag of vanilla sugar
Preparation steps :
Melt the chocolate in a small saucepan in a double boiler or in a bowl in the microwave.
Break the eggs, separating the white from the yolks. Whip the egg whites until stiff with a pinch of salt.
Add the egg yolks to the melted chocolate, mix thoroughly and set aside.
Make a syrup by bringing the water and the 2 sugars to a boil. Let cool then soak the cookies one by one, very quickly. Place them one after the other at the bottom and on the sides of a charlotte mold.
Incorporate the melted chocolate into the snowy whites, gently lifting the mixture with a flexible spatula so as not to drop the preparation by “breaking” the whites.
Pour the chocolate mousse into the charlotte mold lined with cookies. Place the last cookies on top, to completely cover the mousse. Cover with plastic wrap and set aside in the fridge for at least 4 hours before unmolding and serving.