Chocolate Charlotte Recipe

Inspired by Emporium Kitchen & Wine Market

Time4h

Serves8

valrhona guanaja mousse, plums, chocolate ladyfingers, port gastrique

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Ingredients

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Chocolate Charlotte Ingredients

7.05 oz (200 g) Valrhona Guanaja chocolate

1 1/4 cup (300 ml) Heavy cream

3 whole Eggs (large)

3 1/2 oz (100 g) sugar

7.05 oz (200 g) Plums (pitted and sliced)

24 pieces Chocolate ladyfingers

5/8 cup (150 ml) Port wine

3 3/8 tbsp (50 ml) red wine vinegar

1 tbs Cornstarch

1 pinch Celtic sea salt

Method

Chocolate Charlotte Directions

Prepare the Mousse

Melt the Valrhona Guanaja chocolate in a heatproof bowl over simmering water. Once melted, let it cool slightly. In a separate bowl, whip the heavy cream to soft peaks. In another bowl, whisk the eggs and sugar until pale and fluffy. Gently fold the melted chocolate into the egg mixture, then fold in the whipped cream until fully incorporated.

Prepare the Port Gastrique

In a saucepan, combine the port wine and red wine vinegar. Bring to a boil and reduce to a simmer. Add the cornstarch mixed with a little water to thicken. Cook until slightly syrupy, then remove from heat and let cool.

Assemble the Charlotte

Line a round cake mold with plastic wrap. Arrange the chocolate ladyfingers around the perimeter of the mold. Pour half of the mousse into the mold, then layer the sliced plums on top. Pour the remaining mousse over the plums and cover with more ladyfingers. Refrigerate for at least 4 hours or overnight.

Serve

Once set, carefully remove the Chocolate Charlotte from the mold. Drizzle the port gastrique over the top and serve chilled.