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Le Chaudron recipe
Charlotte au chocolat
Chocolate mousse charlotte
⏱ 60 minServes 8Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
30ladyfingers
300 g (11 oz)70% dark chocolate
400 ml (1⅔ cups)heavy cream (35% fat)
200 g (7 oz)cold mascarpone
100 g (3½ oz)powdered sugar, sifted
4 leavesgelatin8 g total
100 ml (½ cup)warm strong coffee
30 g (1 oz)unsweetened cocoa powder
- 30 ladyfingers
- 300 g (11 oz) 70% dark chocolate
- 400 ml (1⅔ cups) heavy cream (35% fat)
- 200 g (7 oz) cold mascarpone
- 100 g (3½ oz) powdered sugar, sifted
- 4 leaves gelatin 8 g total
- 100 ml (½ cup) warm strong coffee
- 30 g (1 oz) unsweetened cocoa powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water for 10 minutes, then squeeze dry.
- Melt the chocolate in a double boiler, stirring gently until smooth and glossy.
- Heat half the cream, dissolve the squeezed gelatin in it off the heat and pour over the chocolate.
- Whip the remaining cold cream with the mascarpone and powdered sugar to firm peaks.
- Gently fold the warm ganache into the whipped cream.
- Dip the ladyfingers in the coffee and line the plastic-lined mold, packing them tightly.
- Fill with the mousse, top with ladyfingers and chill for 6 hours. Dust with cocoa when unmolded.
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