Tag Archives: Whipped cream

Chocolate charlotte

Charlottes are a French dessert made with special biscuits (called biscuits á la cuillere) and a mousse inside. I have already published an Orange charlotte a while ago but this time I made a chocoholic version, which is very rich and decadent. Forget about dieting and your beach figure for the time being and indulge yourself with some of this delicious Charlotte. Yummy.

ChocCharlotte_001_01 ChocCharlotte_Coll

Source: La popotte de Manue


For a 20cm Charlotte, serves 6


Makes about 28 biscuits

2 eggs
180g sugar
95g flour
12g unsweetened cocoa powder
Icing sugar

Bavarois cream
250g milk
100g sugar
50g egg yolks
100g dark chocolate
3 gelatine leaves (2g each)
250g cream

Rum syrup
50g water
45g sugar
20g rum


  1. Make the biscuits: preheat the oven at 200C.
  2. Separate the whites from the yolks and whisk the whites until foamy, then add the sugar in 3 thirds while whisking until firm and glossy.
  3. Add the egg yolks and whisk for 5 seconds to combine.
  4. Add the sieved flour and cocoa powder and fold in gently.
  5. Line 2 baking trays with parchment paper. You will need the biscuits to be the same length so draw lines on the paper 8 cm apart using a pencil (I was able to mark 3 rows of 8 cm bands, each band separated by 2 cm). Turn the paper upside-down.
  6. Fill a piping bag fitted with a 1cm round nozzle with the biscuit mixture. Pipe the biscuits using the bands as delimiters and leaving space between each biscuit.ChocCharlotte_001
  7. Dust with icing sugar.ChocCharlotte_002
  8. Bake for 10 minutes (watch during the cooking).
  9. The syrup: while the biscuits are cooking, place the sugar and water in a saucepan. Boil for 3 minutes and take out of the heat. Add the rum and set aside to cool.
  10. When the biscuits are cooked, take out of the oven and leave to cool before lifting them gently with a flat spatula (be careful as they are quite brittle).ChocCharlotte_003
  11. Make the Bavarois cream: place the gelatine leaves in a bowl of cold water to soften.
  12. Place the milk, sugar and egg yolks in the TM bowl and cook 8 min/80C/speed 4 to make a custard.
  13. Add the drained gelatine through the whole in the lid on running blades at speed 3 until melted.
  14. Add the chocolate and mix 20sec/speed 8. Tip out into a bowl to cool.
  15. Clean and thoroughly dry the TM bowl. Insert the butterfly whisk and add the cream to the bowl.
  16. Whisk on speed 4 measuring cup OFF peeping through the whole as you will need to stop as soon as it looks softly whipped (underneath will be firmer).
  17. Add the whipped cream to the cooled custard (no more than 37C to avoid thermal choc). Mix using a whisk.ChocCharlotte_005
  18. Cut about 15 biscuits to 6cm high.
  19. Line the bottom of a 20 cm springform cake tin with some baking parchment. Place the biscuits around the tin, icing sugar side facing out and cut side down.
  20. Brush the rum syrup over 3 or 4 biscuits and line them at the bottom of the tin.ChocCharlotte_004
  21. Pour half the custard over the biscuit base.
  22. Brush 4 more biscuits with the syrup and place them on top of the custard. Place in the freezer for 1 hour.ChocCharlotte_006
  23. Pour the remaining custard over the slightly frozen Charlotte and freeze again for another 2 hours (or overnight).
  24. Take out of the freezer and heat the outside of the tin with a blowtorch or a hairdryer so you are able to release the sprinform tin gently. Lift out the frozen Charlotte and place on a plate.
  25. Sprinkle with grated chocolate or vermicelli.
  26. Defrost 3 hours in the fridge before serving.


Charlotte á l’orange

Spring is finally there and it’s great to see the sun and flowers again. Like the Beatles song Here comes the sun says, “it feels like years since it’s been here”! I have a very fitting dessert for a lovely spring weather: an Orange Charlotte. For this, I used the Biscuits of Reims that I made before (and that turned orange through an unfortunate use of colouring) so they actually suit perfectly an orange dessert.

Source: La cuisine au féminin

Serves 4 to 6


5 biscuits de Reims cut in half
4 medium oranges
80g sugar
200g cream
4 gelatine leaves


  1. Put the cream in the TM bowl with the butterfly whisk and whisk speed 3, measuring cup off watching very carefully and stop as soon as it looks like it’s sofly whipped on the top. Tip out in a bowl and reserve in the fridge.
  2. Put the zest and juice of 2 oranges in a saucepan with the sugar and boil until reduced by half.
  3. Meanwhile, put the gelatine leaves in a bowl of cold water to soften.
  4. When the orange juice has reduced, squeeze out the water from the gelatine leaves and add to the hot orange juice and stir until dissolved.
  5. Juice the remaining 2 oranges and add to the reduction. Leave to cool until the juice has thickened.
  6. Add the whipped cream to the cooled orange juice and fold in gently.
  7. Use a pastry circle of 16cm in diametre (or a small springform tin, bottom removed) and place on the serving dish. Place the biscuits cut side down and icing side against the circle. Pour the orange cream in the centre and wrap the top with cling film with a weight on top to press down the cream mixture (like a plate with something on it).
  8. Leave in the fridge for at least 2 hours to set.
  9. Decorate with orange segments before serving.