Christmas chocolate charlotte

Eleni
Dec 27, 2015
2 min read

<a href="http://www.bloglovin.com/blog/14613603/?claim=ctgn7g43r2a">Follow my blog with Bloglovin</a>

I would definitely choose to make again this recipe for two reasons: It's an easy one and you can prepare it even one or two days before, reserve it in the fridge and decorate it at the last minute as you like. It keeps the french style and it is a home made dessert with a festive character! Find out below the recipe

10 people

A round circle dish of 18 cm

Ingredients

60g ready choc chip cookies

50g melted butter

25 gr brown sugar

Decorative crispy crêpes dentelles with dark chocolate (or anything in sweet snacks like cigarillos that you like to decorate instead)

25 g pralines (crunchy caramelized hazelnut chopped)

For the filling

230 g dark chocolate cut into small pieces

230 ml crème anglaise (click here for the recipe)

6 g gelatine sheets

8g cocoa powder 100%

80 ml of thick fresh cream

80 g granulated sugar

3 egg whites

Decoration

Caramelized nuts (hazelnuts or almonds)

Place the round circle on a flat serving dish that you like. Place the crepes around with caution in order to constitute a round cover. Grate the cookies in a food processor (multi) and incorporate the melted butter and chopped hazelnuts. Mix well. Spread the mixture into the bottom of the circle in a way to fully cover it. Refrigerate.

Soften the gelatine in cold water. Heat the creme anglais and add it to the chocolate. Mix well to incorporate well. Add the cocoa and at the end the gelatine drained and slightly warmed (in order to be well incorporate and avoid crystallization in the mixture). Add finally the solid cream and mix with a spatula.

Prepare an Italian meringue. In a small saucepan, boil the sugar with two tablespoons of water for two minutes over medium heat. Beat the egg whites until stiff and pour the syrup in a thin stream, whisking quickly until the meringue is cold. Delicately add the meringue to the chocolate mixture in three stages.

Spread the mousse on top of the cookies to cover the whole surface. Place the dessert in the fridge for at least five hours.

Heat the round circle with a hair dryer or a blowtorch for a few seconds. Remove the sound circle. The mousse should stand well.

Decorate with caramelized almonds or hazelnuts.