3 packets of Mikados
150 g. chocolate fondant
300 g. pasteurized egg whites
200 g. white chocolate
3 sheets of gelatin
300 ml of whipping cream (very cold)
18 muffins or the like
1 packet of toppings
Así puedes prepararlo
1. With a knife, cut off the ends of the Mikado that are not covered in chocolate. Try to make all the same length.
2. Melt the dark chocolate in an 800 W microwave in small bursts of 30 seconds. Place in the Decopen. Put some chocolate on the side of each mikado stick to join them and place them one by one on the outer edges, forming the outline of the cake.
3. Place the chopped white chocolate and 100 ml of cream into the Choco Bowl and heat in the 800 W microwave for about 2 minutes, or until dissolved.
4. Hydrate the gelatin in water. Remove, drain, and mix it into the hot white chocolate. Mix until the gelatin disappears and is fully incorporated.
5. For the filling, whip separately the cream and the egg whites. Fold together with the chocolate carefully so that the mousse doesn't fall.
6. Crumble the cupcakes with your hands until they are just crumbs and divide into 3 parts.
7. Moisten a portion of the muffin crumbs in the filling and place on the bottom later of the cake pan, pressing slightly against the base.
8. Add a layer of filling. Repeat this alternating of layers, muffin crumbs and filling, finishing with the filling.
9. Cool in the refrigerator for approx. 3 hours. It will be ready to unmold.
10. Decorate the Charlotte with sprinkles or other toppings.
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