Chocolate Mousse Charlotte
Indulge in the elegance of a Chocolate Mousse Charlotte, a show-stopping dessert that's as visually stunning as it is delicious. This luxurious recipe features a delicate ladyfinger crust encasing a velvety-smooth dark chocolate mousse made with rich 70% cocoa chocolate, whipped heavy cream, and airy egg whites for a heavenly texture. Enhanced with a hint of vanilla and garnished with a dusting of powdered sugar and chocolate shavings, this no-bake masterpiece is perfect for celebrations or as an indulgent treat. With just 30 minutes of prep time and a few simple techniques like folding and whipping, this stunning dessert is easy to assemble yet guaranteed to impress. Perfect for chocoholics and those looking for a sophisticated centerpiece, discover how the Chocolate Mousse Charlotte can elevate your next gathering with its irresistible flavor and timeless appeal.
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Ingredients
- 24 pieces Ladyfingers
- 200 grams Dark chocolate (at least 70% cocoa)
- 400 ml Heavy cream
- 50 grams Unsalted butter
- 4 large Eggs, separated
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
- 20 grams Chocolate shavings (for garnish)
Directions
Step 1
Line the sides of an 8-inch springform pan with parchment paper. Arrange ladyfingers around the edge of the pan, upright and closely packed, and then line the bottom with more ladyfingers.
Step 2
Melt the dark chocolate and unsalted butter together using a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Step 3
In a large bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
Step 4
In another bowl, beat the egg yolks and granulated sugar together until pale and creamy. Stir in the cooled melted chocolate and vanilla extract until combined.
Step 5
In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture in two additions, taking care not to deflate.
Step 6
Next, fold the whipped cream into the chocolate mixture in two additions until fully incorporated and fluffy.
Step 7
Pour the chocolate mousse into the ladyfinger-lined springform pan. Smooth out the top with a spatula and chill in the refrigerator for at least 4 hours, or until set.
Step 8
Carefully remove the springform pan and parchment paper. Dust the top of the mousse with powdered sugar and garnish with chocolate shavings before serving.
Nutrition Facts
| Serving size | (1111.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4261.8 |
| Total Fat 276.8g | 0% |
| Saturated Fat 160.0g | 0% |
| Cholesterol 510.7mg | 0% |
| Sodium 523.5mg | 0% |
| Total Carbohydrate 372.9g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 194.3g | |
| Protein 49.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 229.3mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 1985.7mg | 0% |
Source of Calories