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Chocolate charlotte is quick to make if you have some ready-made chocolate mousse. You will also need some sugar syrup and some ladyfinger biscuits. The chocolate charlotte is made by lining sugar-water dipped biscuits around the sides of a mould. The chocolate mousse is then poured into the centre of the mould and covered with biscuits. The top of the charlotte is then secured with two plates before it is wrapped in cling film and refrigerated for three hours.

Ingredients

You will need the following ingredients to generously serve six: 600 grams of chocolate mousse (kept in the fridge), 25 ladyfinger biscuits, 50 ml of water and 50 ml of sugar syrup. You will also need some butter for greasing the base of a 15 cm charlotte mould.

Method

Butter the base of your charlotte mould. Cut a circle of baking paper to fit the base of the mould. Butter it and lay it butter-side up on the bottom.

Place the syrup and the water in a shallow container and mix them together. Quickly dip 15 of the ladyfinger biscuits (one at a time) into the sweetened water. Neatly line the sides of your buttered mould with the biscuits so that the rounded edges touch the sides of the mould.

Carefully spoon all the chocolate mousse into the centre of the mould. Quickly dip the remaining biscuits and cover the top of the mousse. You may have to cut some to size to fit any gaps.

Refrigerate and serve

Place two plates on top of the chocolate charlotte (they should fit the size of the mould). Wrap cling film around the mould and the plates. Refrigerate for three hours before you remove the charlotte from the mould. Decorate with grated chocolate and serve with vanilla custard.

Tags: desserts