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Chocolate Charlotte recipe
3 egg yolks
3 tablespoons sugar
10 1/2 ounces of melted dark chocolate
7 ounces heavy cream
3 egg whites
1 colorless gelatin package unflavored (12g)
10 1/2 ounces champagne biscuits
Chantilly to decorate
Strawberries to decorate
Let's get Cooking...
Whisk the egg yolks and sugar until the mix becomes clear and soft.
Add the melted chocolate and mix gently. Reserve.
Beat the heavy cream to form whipped cream.
Incorporate the whipped cream into the mixture. Reserve.
Beat the egg whites until obtaining soft peaks. Incorporate gently.
Add the prepared gelatin according to package instructions. Mix and reserve.
Baste melted chocolate around the edges and bottom of the springform pan to stick the biscuits.
Cover the bottom and sides of the pan with champagne biscuits.
Transfer the mixture to the pan and cool in the refrigerator for 2 hours.
Garnish with whipped cream and strawberries on top.
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