Mini white chocolate charlottes
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3 rates
Preparation : 20 min
Cooking : 10 min
Total time : 4 h 30 Rest : 4 h
6 people
1 pinch salt
5 egg whites
200 g white chocolate
100 g double cream
5 egg yolks
60 g sugar
100 ml water
20 sponge fingers
Associated products
RECIPE STEPS
1
Put the ingredients into the metal bowl and run the program.
- 60 g sugar
- 100 ml water
Expert
07:00 / 4 / 120°C
2
This syrup will be used to soak the sponge fingers.
Set aside.
3
The metal bowl should be spotlessly clean and dry, with no trace of fat or water.
Fit the whisk then pour 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 egg whites
Beaten egg whites
05:00 / 5 / __°C
4
Set aside the egg whites in a bowl.
5
Roughly chop the white chocolate.
Place it with the cream in the metal bowl and start the program.
- 200 g white chocolate
- 100 g double cream
Expert
05:00 / 3 / 60°C
6
If necessary, scrape down the wall of the bowl and rerun the program.
Expert
01:00 / 3 / 60°C
7
Add the egg yolks through the opening and rerun the program.
- 5 egg yolks
Expert
00:20 / 10 / __°C
8
Pour the mixture into a bowl.
Using a spatula gently fold the whisked egg whites into the chocolate mixture.
9
Set the chocolate mousse aside for at least 2 hours before serving.
10
Line 6 mini charlotte moulds or ramekins with clingfilm.
11
Once the white chocolate mousse has cooled, place a small spoonful of the mousse at the bottom of each mould. Brush the sponge fingers with the syrup and line the sides of the moulds with sponge finger (split in halves or thirds).
- 20 sponge fingers
12
Fill the moulds with chocolate mousse and fold the clingfilm over the top.
Refrigerate for at least 2 hours before serving.
13
Decorate with fruit before serving.
© 2014 Hachette Livre (Marabout)
