Chocolate Charlotte with Coffee Cream

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Ingredients

Serves 4

• 12 ladyfingers
  
• 3 oz (80 g) bitter dark chocolate
  
• 5 egg yolks
  
• 3/8 cup (50 g) unsweetened cocoa powder
  
• 2/3 cup (150 g) butter
  
• 1 ½ cups (375 g) liquid whipping cream
  
• 2/5 cup (50 g) powdered sugar
  
• 2/5 cup (10 cl) cold coffee

Coffee sauce

• 3 egg yolks
  
• 2/3 cup (150 g) finely granulated (caster) sugar
  
• ½ pint (¼ liter) milk
  
• 1 tsp ground coffee

Preparation

Ingredient preparation

• Brew the ground coffee in boiling milk (for the sauce)
  
• Let it brew and cool down in a pot with a lid.
  
• Break the chocolate into pieces, put them into a heatproof bowl and melt over a saucepan of simmering water on low heat
  
• Soften the butter
  
• Put the cream in a bowl in the freezer

To prepare the charlotte

• Beat the egg yolks with the sugar for about 2 minutes until they are well combined
  
• Pour in the warm melted chocolate and stir with a wooden spatula
  
• Beat the softened butter in another bowl with the unsweetened cocoa powder
  
• Add this mixture to the egg yolk/chocolate mixture
  
• Whip the cream until stiff and add the powdered sugar
  
• Add this to the previous mixture by whipping it vigorously
  
• Pour the cold coffee onto a soup plate and soak the ladyfingers in the coffee.
• Line the inside of a charlotte mold with the ladyfingers and fill with the mousse
  
• Leave in the refrigerator for several hours so that the mousse sets

To prepare the coffee cream

• Whisk together the egg yolks and sugar until the mixture turns pale
  
• Filter the coffee milk and add it to the mixture
  
• Pour into a saucepan and cook on low heat, stirring continuously until the cream is thick enough to coat the back of a wooden spoon (like custard)
  
• Let it cool.

To present the charlotte

• Unmold the charlotte onto a slightly concave serving dish (immerse the mold in hot water or heat the bottom of it with a hairdryer so that the charlotte does not stick)
  
• Spoon some of the sauce around the charlotte and pour the rest into a sauce boat.

Suggestion