French food Friday - Charlotte au chocolat
First of all I apologise for my rough photo but I took it quickly before the rest of it was devoured.
Let's just say it should come with a health warning as it is impossible to stop at one helping. Death by Chocolate Charlotte, what a way to go.
Sponge fingers or boudoirs as they are called here in France, dipped in rum with a rich chocolate mousse is a lethal combination and after eating this, I assure you that it will be difficult to eat chocolate mousse on it's own.
To be honest it took a bit of time and I wondered why I decided to make it as opposed to just making chocolate mousse but French Boyfriend raved about eating chocolate charlotte so I decided to see if I could make one that would live up to his expectations.
I used a charlotte mold and if you do not have one, we have a pair listed in our shop at present. You could use a deep round baking pan but just make sure you butter it well so that you can get it out of the mold or use a spring release type pan.
Charlotte au chocolat
INGREDIENTS
40-50 boudoirs (lady fingers)
1/2 cup rum or kirsch
230 grams/8 ounces good quality dark sweet cooking chocolate
1/4 cup milk
7 tablespoons butter
4 eggs (at room temperature)
1/4 cup powdered sugar
1 cup heavy cream (well chilled)
1. Lightly butter an 8 cup charlotte mold and line the bottom with wax paper to insure quick release.
2. Mix the rum with 1/2 cup cold water in a shallow dish. Working with one boudoir at a time (you don't want to leave them lyi...
Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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