Chocolate Charlotte With Coffee Cream Recipe
Servings: 4
Ingredients
- 12 ladyfingers
- 3 ounce (80 g) bitter dark chocolate
- 5 egg yolks
- 3/8 c. (50 g) unsweetened cocoa pwdr
- 2/3 c. (150 g) butter
- 1 ½ c. (375 g) liquid whipping cream
- 2/5 c. (50 g) powdered sugar
- 2/5 c. (10 cl) cool coffee
- 3 egg yolks
- 2/3 c. (150 g) finely granulated (caster) sugar
- ½ pint (¼ liter) lowfat milk
- 1 tsp grnd coffee
Directions
- Brew the grnd coffee in boiling lowfat milk (for the sauce)
- Let it brew and cold down in a pot with a lid.
- Break the chocolate into pcs, put them into a heatproof bowl and heat over a saucepan of simmering water on low heat
- Soften the butter
- Put the cream in a bowl in the freezer
- Beat the egg yolks with the sugar for about 2 min till they are well combined
- Pour in the hot melted chocolate and stir with a wooden spatula
- Beat the softened butter in another bowl with the unsweetened cocoa pwdr
- Add in this mix to the egg yolk/chocolate mix
- Whip the cream till stiff and add in the powdered sugar
- Add in this to the previous mix by whipping it vigorously
- Pour the cool coffee onto a soup plate and soak the ladyfingers in the coffee.
- Line the inside of a charlotte mold with the ladyfingers and fill with the mousse
- Leave in the refrigerator for several hrs so which the mousse sets
- Whisk together the egg yolks and sugar till the mix turns pale
- Filter the coffee lowfat milk and add in it to the mix
- Pour into a saucepan and cook on low heat, stirring continuously till the cream is thick sufficient to coat the back of a wooden spoon (like custard)
- Let it cold.
- Unmold the charlotte onto a slightly concave serving dish (immerse the mold in warm water or possibly heat the bottom of it with a hairdryer so which the charlotte does not stick)
- Spoon some of the sauce around the charlotte and pour the rest into a sauce boat.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 715 | |
| Calories from Fat 441 | 62% |
| Total Fat 50.11g | 63% |
| Saturated Fat 30.66g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 285mg | 12% |
| Potassium 153mg | 4% |
| Total Carbs 63.41g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 52.26g | 35% |
| Protein 6.45g | 10% |
