Mini charlottes
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23 rates
Preparation : 20 min
Cooking : 10 min
Total time : 4 h 30 Rest : 4 h
6 people
1 pinch salt
5 eggs
20 sponge fingers
200 g dark chocolate
100 g double cream
60 g sugar
100 ml water
Associated products
RECIPE STEPS
1
Put the sugar and water into the metal bowl. Run the program.
Use this syrup for the sponge fingers.
- 60 g sugar
- 100 ml water
Expert
07:00 / 4 / 120°C
2
Fit the whisk in a clean and dry metal bowl.
Break the eggs and separate the yolks from the whites.
- 5 eggs
3
Put the egg whites and a pinch of salt into the metal bowl.
Remove the cap from the lid and run the program.
- 1 pinch salt
- 5 eggs
Beaten egg whites
05:00 / 5 / __°C
4
Set the egg whites aside in a bowl.
5
Clean the bowl and then put the chocolate pieces and cream into the metal bowl.
Run the program.
- 200 g dark chocolate
- 100 g double cream
Chocolate
05:00 / Auto / 60°C
6
Add the egg yolks through the opening and run the program.
- 5 eggs
Expert
00:20 / 10 / __°C
7
Transfer the chocolate mixture into a bowl and set aside.
Using a spatula, gently fold the whisked egg whites into the chocolate mixture.
8
Set the chocolate mousse aside for at least 2 hours before serving.
9
Line 6 mini charlotte moulds or ramekins with clingfilm.
10
Brush the sponge fingers with the syrup. The sponge fingers should be well saturated but not soggy.
- 20 sponge fingers
11
Once the chocolate mousse had cooled, place a small spoonful of it at the bottom of each mould. Following this, line the sides of the moulds with the sponge fingers (they may need to be broken into halves/thirds depending on the ramekin size).
12
Fill the moulds with chocolate mousse and fold the clingfilm over the top.
Refrigerate the charlottes for at least 2 hours before serving.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
