Frozen Chocolate Charlotte Recipe
Make Frozen Chocolate Charlotte Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Desserts
Method
Desserts
- 1
Line a 9-inch (23 cm) springform ring or Charlotte mold with savoiardi, trimming as needed to fit around the sides. Dip the tips of the ladyfingers briefly in the espresso and arrange them, standing on the inside of the mold, to form a continuous ring.
- 2
In a heatproof bowl set over simmering water (or in short bursts in a microwave), heat 1 cup of the heavy cream until steaming. Remove from heat and add the chopped dark chocolate, stirring until completely melted and glossy to form a ganache. Let the ganache cool slightly.
- 3
In a medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale and thick, about 2–3 minutes. Stir in the vanilla extract.
- 4
Temper the yolks by slowly whisking in the warm chocolate ganache until fully combined. Return the bowl to a gentle heat for a few seconds if needed to ensure a smooth mixture.
- 5
In a separate bowl, beat the remaining 0.5 cup of heavy cream to soft peaks. Keep chilled.
- 6
Gently fold about one-third of the whipped cream into the chocolate mixture to loosen, then fold in the remaining whipped cream until the mousse is smooth and light.
- 7
Spread the mousse into the mold, filling to about 1 inch (2.5 cm) below the rim. Arrange another layer of lightly dipped ladyfingers on top if desired and press lightly to secure.
- 8
Cover the mold and freeze for at least 4 hours, preferably overnight, until firm.
- 9
To serve, unmold onto a plate, dust with cocoa powder, and slice while still chilled.