Ingredients
1 packet of biscuits or lady fingers (between 25 to 30 pieces)
1 cup (250g) cream of 33-35% M.G.
3/4 cup + 1 tbsp. (200g) whipping cream
200 g. dark chocolate 70%
2 sheets of gelatin
1/2 cup (80g) powdered sugar
1 vanilla bean
1/2 cup milk to moisten the lady fingers
Chocolate toppings to decorate
Así puedes prepararlo
To prepare the mousse:
1. Put the chopped chocolate into the Lékué Choco Bowl or other container and melt in the microwave in short bursts of 30 seconds until melted.
2. Hydrate the gelatin sheets in cold water, then drain and incorporate into the hot chocolate, stirring to break it apart.
3. Add the cream and mix with a spatula until the mixture is homogeneous.
4. Whip the cream with a whisk, then fold in the chocolate mousse.
To assemble the Charlotte:
5. Begin by slightly weting one side of the lady fingers in milk. Place on the outer edges of the mold, forming the edges of the cake, keeping in mind that the wet side should be on the inside of the Charlotte. Also, place a layer of dry lady fingers across the base.
6. Add a layer of mousse. Repeat this alternating of layers of lady fingers and layers of mousse until almost to the edge.
7. Cool in the refrigerator for at least 3 hours. Keep in mind that the longer it cools, the more firm it will be.
8. Once cool, decorate the top of the cake with the chocolate topping.
9. Disassemble the mold walls and serve directly on the ceramic plate.
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