Charlotte with dark chocolate mousse

Name: Charlotte with dark chocolate mousse
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Eggs 2; Sugar 4 tbsp; Type 00 flour 0.4 cup; Sugar to taste; Dark chocolate 2 cups; Water 1 ¼ cup; Fresh liquid cream 0.4 cup; Dark chocolate 70% sheets to taste

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305

Calories per serving

Vegetarian

Energy Kcal 305
Carbohydrates g 34.9
of which sugars g 31.2
Protein g 4.4
Fats g 16.4
of which saturated fat g 9.54
Fiber g 0.7
Cholesterol mg 46
Sodium mg 23

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 10
Cost: Average
Note plus 1 hour of refrigeration

PRESENTATION

The Charlotte al cioccolato fondente is a classic French dessert that seriously never fails to impress. It’s a stunning centerpiece for special occasions. And you know what? It’s easy to see why people love it so much. Really really easy. Layers of homemade savoiardi, or ladyfingers, create a tender texture that pairs perfectly with the mousse al cioccolato. And the mousse? What sets this dessert apart is it's made with water instead of cream, keeping it super light and airy. It still has that deep, rich chocolate flavor everyone craves—so, so good.

If you're looking to make something fancy yet doable, this ricetta charlotte al cioccolato will totally give you that wow factor, especially when paired with those homemade ladyfingers. People are often amazed at how something so elegant is quite approachable. For real.

One of the best things about this dessert? Its versatility. In France, there are many versions, but the charlotte al cioccolato fondente with dark chocolate mousse remains a favorite because it’s not too sweet or heavy. Those moist savoiardi absorb some of the mousse, making each bite melt in your mouth—really amazing. There are some great tips to get the mousse just right, so it turns out silky and smooth. No need to worry about it being tricky.

Many enjoy experimenting with this base. Sometimes, adding a splash of liqueur or even swapping in fruit is fun. But the combination of dark chocolate and soft ladyfingers? Can't go wrong. The entire creation comes together as a proper torta charlotte, perfect for birthdays, holidays, or whenever you want to treat your guests to something special. Even if you’re not a pastry expert, slicing into this dessert con savoiardi will make you feel proud—it’s sure to make anyone’s day a little bit sweeter.

So, whether you're a seasoned baker or just starting out, this dessert is a really good addition to your repertoire, bringing a touch of elegance and indulgence to any gathering. Pretty simple.

INGREDIENTS

305

Calories per serving

Ingredients for the base (7 inches in diameter) and about 24 ladyfingers: Eggs 2; Sugar 4 tbsp (50 g); Type 00 flour 0.4 cup (50 g)

to sprinkle the ladyfingers: Sugar to taste

for the mousse: Dark chocolate 2 cups (360 g); Water 1 ¼ cup (280 g)

for the decoration: Fresh liquid cream 0.4 cup (100 g); Dark chocolate 70% to taste - sheets

Preparation

How to prepare Charlotte with dark chocolate mousse

To make the charlotte with dark chocolate mousse, start by preparing the base for the ladyfingers: separate the yolks from the whites, in the bowl of a stand mixer equipped with beaters, pour the egg whites 1 turn on the machine and start whisking, also add the sugar gradually 2 and whisk until the egg whites are white and shiny 3,

then incorporate the yolks one at a time 4 until everything is whipped. Finally, add the sifted flour 5 and mix with a spatula 6 to combine the ingredients.

Then transfer the mixture into a piping bag. Now line a baking sheet with parchment paper and place a steel ring with a diameter of 7 inches on top, squeeze the mixture inside creating a disc 7 that will be the base of the charlotte, sprinkle the surface with sugar 8 and bake in a preheated static oven at 374°F for 10 minutes (or in a convection oven at 338°F for about 8 minutes). Squeeze the remaining mixture onto another baking sheet lined with parchment paper creating ladyfingers 2½ inches long 9 you will get about 24.

Also sprinkle the surface of the ladyfingers with sugar 10, bake the ladyfingers in a preheated static oven at 374°F for 10 minutes (or in a convection oven at 338°F for about 8 minutes). Once baking is complete, remove the ladyfingers 11 and the base from the oven and let them cool. With a small knife, detach the edge of the base from the steel ring without removing it 12, it will be needed to firm up the cream.

Now focus on the mousse: chop the dark chocolate 13, bring the water to a boil in a saucepan, add the chocolate 14 and emulsify with a spatula, transfer the chocolate mixture to a bowl 15 and immerse it in a larger bowl filled with ice.

Whip the mixture with electric beaters 16 for about 10-15 minutes or until it is whipped and cold. Transfer the mousse into a piping bag, use the ladyfinger disc as a base and squeeze the mousse on top 17, inside the 7-inch diameter ring and level the surface with a spatula 18, let the dessert set in the refrigerator for 1 hour.

Once the charlotte is set, remove the steel ring by slightly detaching the edges with a small knife 19. Position the ladyfingers vertically around the perimeter of the mousse, one next to the other 20. Whip the fresh liquid cream with beaters and transfer it into a piping bag with a star nozzle: squeeze a circle of cream on the edge of the charlotte 21

and then a tuft in the center 22. Finish by placing two sheets in the center 23 and wrap the charlotte with dark chocolate mousse with a satin ribbon 24.