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Tuesday 21 August 2018  
Home > Chocolate Charlotte with Coffee Cream recipes
01.01.2003 -dessert - chocolate

Chocolate Charlotte with Coffee Cream

« The contrasts between lovely, bitter chocolate and moist cookies, strong and mild flavors, and dark and light colors all combine to make this a wonderful, classic dessert that is great for entertaining » 
Type Dessert – charlotte – chocolatepastrycoffeeladyfingerscream - cocoa
Level of difficulty medium
Preparation time Preparation: 30 minutes – Resting: a few hours
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Serves 4

Coffee sauce

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


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.


Chantilly cream and red berry coulis both go well with this dish. I also like to add sour cherries to the chocolate mousse.
You can also use a mascarpone mousse to make the charlotte.

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See Also :
Chocolate recipe  Chocolate recipe
Cocoa powder recipes  Cocoa powder recipes
Coffee recipes  Coffee recipes
Cookie recipes  Cookie recipes
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Ladyfingers recipes  Ladyfingers recipes
Pastry recipes  Pastry recipes
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