Chocolate Charlotte -4/26/08
Tonight we are invited to go the Ngo's for Dinner. I volunteered to make a few desserts for the evening but the difficult part is to decide what to make! I am racking my brain and the first thing that pops up is a sticking toffee pudding that Tuan really likes so sticky toffee is on the dessert menu. This time I wanted to make individual portion so we can each have a little bit of everything
I also wanted different flavors like something with chocolate and something with fruits so we have a variety. Finally, I came up with a chocolate Charlotte and a Savarin.
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To me a Charlotte cake is so pretty! The French usually tied a ribbon around the cake for a more sophisticated look.. I had baked a Strawberry Charlotte and a Pear Charlotte before so to differ a little tonight it is going to be chocolate Charlotte.
A few shaving of chocolate are sprinkled on the plate and a few drizzle of raspberries sauce complete the presentation of the dessert.
Preparation work..
Melting the chocolate! I used a good quality chocolate (valrhona) so the flavor is enhanced. |
Heavy cream is whipped until fluffy and then folded into the melted chocolate and a package of gelatin so the mixture has a more jelly consistency.. |
I am taking a short cut by using store bought lady fingers. The lady fingers are cut in half and I lined them into my mold. |
The mold is lined with plastic wrap so it is easier to unmold the Charlotte. I am here scooping the chocolate mouse into the mold. |
The dessert will need to go into the fridge for a minimum of 4 hours so the chocolate is set. |
Next... Savarin