Charlotte with corsican clementine mousse and milk chocolate mousse

This is a beautiful recipe. I loved the taste and the result of it. Smooth, delicious and you can easily replace with dark chocolate mousse if you prefer. Ideal for special occasions!

Preparation 1 1/2 hour

Waiting (ideally) 1 night

For 8-10 persons

Ingredients

300 gr of clementine or mandarine juice

80 gr sugar

300 gr fresh liquid cream

8 gr gelatine sheets

170 gr milk chocolate

250 gr full fat milk

3 gr of gelatin sheets

250 γρ fresh liquid cream

2 packs of boudoir biscuits or biscuits à la cuillère

Clementine jam or jello

Chocolate ganache

Unless you have the special metallic dish for charlotte, you could use a similar plastic bowl as well, or even better a small but tall cake form (without the "ring gap" in the center). All you need is to put cling film all over the internal surface and fully cover it. It will enable us to withdraw the mixture in the end easily without sticking it inside.

Place the biscuits all around the form, until they all constitute a "closed ring" (don't forget to fully cover the form with cling film)

Leave aside.

Prepare the clementine mousse

Soften the gelatin sheets in the cold water.

In a small saucepan, heat well the clementine juice and the sugar. Once it starts boiling add the gelatin well drained and mix well. Let it cool well.

Whish or beat the fresh cream in the mixer in order to make a whipped cream. Add spoons of the clementine sirup to the whipped cream and mix gently with a spatula in order to well incorporate them.

Pour the mixture in the form, in a way to cover the bottom along with the sides of the form's internal part until the middle of it. Then add some bisuits in a way to cover the mousse in the middle.

Then prepare the chocolate mousse

Soften the gelatin sheets in the cold water.

In a small saucepan, boil the cream. Once it starts boiling add the gelatin well drained and mix well. Pour over the chocolate and leave for a while to soften. Stir to homogenize well. Let it cool for a while.

Whish or beat the fresh cream in the mixer in order to make a whipped cream. Add the whipped cream to the chocolate mixture, little by little, by mixing well with a spatula, until all ingredients are well incorporated.

Pour the mousse to the form until it almost covers the surface. Add finally biscuits on top in a way to cover the mousse.

Finally cover with a cling film the top of the dish and place a little plate that will enable the mixture in the dish to keep the right shape.

Put in the fridge for 3 hours, or better prepare the charlotte a few days before serving it and keep it in the fridge or freezed.

Once you have to serve it, take the charlotte out of the fridge and withdraw from the dish and flip it on a plate or dish of your choice.

Decorate with a chocolate sauce, made with

100 gr of chocolate mixed in the microwave with 100 gr of fresh liquid cream in order to produce a ganache.

The recipe and the pictures are made by L'atelier Sucré d' Eleni

Inspired by the basic recipes for preparation of mousses by the Encyclopedia of chocolate.