Chocolate Charlotte, super easy!Posted: January 7, 2014
For my very first and very successful attempt, I made a chocolate mousse and poached pear charlotte, and VOILA! This is looking so beautiful!
I’ll show you the steps, and I will make suggestions to make it simple. Perfect for an afternoon entertaining kids! It is SO EASY!
- 2 ripe but firm pears
- 1/3 cup of sugar
- 2 star anise or vanilla sticks
- a deep round dish (some charlotte mold exist but I don’t have one. I used a disposable aluminium pot pan)
- 30 to 40 lady fingers biscuits
- Optional: 3 oz of Rhum (or brandy / cognac. I used St Germain, a French liquor that resonates well with the pear and star anise)
Chocolate Mousse (You might want to buy ready made chocolate mousse and skip the step. You’ll need about 4 cups):
- 1 cup of cooking chocolate (I mixed 72% cocoa and 100% cocoa but you might choose a 60% if you are not into super strong chocolate flavors)
- 1/4 cup of water
- 1/4 cup of butter
- 4 eggs
- 4 tbs of confectionary sugar (3 for the mousse and 1 for the decoration)
- 3 tbs of very cold whipping cream
- a pinch of salt
- Optional: Powder cocoa (for decoration)
Poaching the pears:
- Bring a medium size pot of water to boil,
- add the sugar + the anise stars or vanilla,
- wait 5 minutes for the sugar to melt and add your peeled pears.
- Let simmer 15 minutes
- Stop the gas and let it cool down (you can prep the mousse in the meantime)
- When cold : set the juice aside, slice the pears finely
Preparing the mousse:
- Melt chocolate in a small pan on medium heat, with 1/4 cup of water. Keep stirring to avoid burning.
- When melted add the butter, keep stirring on very low heat until fully incorporated
- Separate egg yolk from white – set white aside and add yolk one by one to your melted chocolate.
- Keep stirring, cut the heat.
- In another large bowl, beat the egg white with the pinch of salt until very firm (Secret: the salt helps to mount them firm)
- Add gradually the confectionary sugar while still beating
- Set aside
- In a 3rd bowl, beat the cold whipping cream till medium firm
- Gradually incorporate chocolate prep and beaten egg white to the whipped cream. I suggest you use a wood spoon and add one spoon of chocolate, folding gently, one spoon of beaten egg-white, folding gently etc so you avoid “breaking the mix.
- Set aside at room temperature
Mounting the charlotte:
- Cut a round wax paper shape to fit the bottom of the dish
- Mix a cup of pear juice with the alcohol (if desired) in a hollow dish
- very quickly and lightly, dip front and back of lady finger (one at a time) and dispose in the dish, starting with the bottom.
- Work the bottom and then build the sides.
- Work the gaps by cutting V shapes of biscuits to make even coverage.
- Pour your chocolate mousse in 1 inch layer
- Add one layer of cut pieces of pears,
- Continue the layering until the dish is full
- Top with lady fingers (lightly dipped in the juice)
- Close your cake with a plate and press gently to compress the cake.
- Let cool down and settle in the fridge for 3 hours minimum, keep it upside down
- When ready, take off the small plate and put your serving plate instead
- Return the charlotte maintaining the serving plate firmly.
- Delicately take off the mold (if using an aluminum pan, you can cheat by stretching the dish.
- Take off the wax paper layer et Voilà! you can decorate if you’d like…
- Dispose the leftover pear slice in a regular shape around the charlotte
2.Follow the instruction on this tutorial: