Blissful Temptations Kitchen by Reem Fakhro

July 10, 2016
92 Views

During my traineeship at the hotel, the dessert I had to assemble on a daily basis was the Charlotte. Be creative with your fillings! This dessert could be done a day in advance if guests are coming over. Which makes your life easier on the day.

cook-Icon4SERVINGS 6

cook-IconPREP 45 mins + cooling and chilling over night

What you will need:

  • 6” diameter tin/mould
  • 30-35pcs ladyfingers
  • Parchment paper
  • Butter, melted for greasing

For the Chocolate Mousse:

  • 100g dark chocolate, chopped
  • 25g unsalted butter
  • 3tbps Crème Fraiche
  • 1tsp vanilla
  • 2 yolks
  • 100g egg whites
  • 15g caster sugar

Directions

To make the Chocolate Mousse:

  1. Melt the chocolate and butter together in a heatproof bowl over a saucepan of barely simmering water, making sure the surface of the water doesn’t touch the bowl of chocolate and butter mixture.
  2. Remove from heat and fold in your Crème Fraiche, yolks and vanilla.
  3. In another bowl, whisk your egg whites and sugar to stiff peaks, and then gently fold them into the chocolate mixture to form a smooth mousse.

To Assemble:

  1. Lightly grease your tin and line the base with parchment paper.
  2. Arrange the lady fingers all around the mold, making sure they are tightly placed with the sugar part being arranged from the inside of the outer mold.
  3. Spoon one third of the chocolate mousse over the base, then cover with a layer of dipped ladyfingers (in coffee syrup). Repeat the layers, finishing with a layer of ladyfingers.
  4. Cover the top with parchment paper and place a few plates on top as weights.
  5. Leave to chill in the fridge overnight.
  6. An hour before serving, turn your Charlotte onto a serving plate and leave to stand at room temperature.
  7. Decorate with fruits, mousse, frosting or sweetened cream.

location-IconRiyadat Mall, A’ali

phone-Icon+973 1721 7079

Timing-IconOpen Mon – Sat, 10:00 am – 7:00 pm

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