Chocolate Charlotte

Ingredients

• Hide ingredients for 18 to 36 soft ladyfingers, store-bought or homemade, or Génoise, Biscuit, or Sponge Cake Sheet cut into strips to fit the mold being used 1 18 to 36 soft ladyfingers, store-bought or homemade, or Génoise, Biscuit, or Sponge Cake Sheet cut into strips to fit the mold being used (opens in new tab) 18 to 36 soft ladyfingers, store-bought or homemade, or Génoise, Biscuit, or Sponge Cake Sheet cut into strips to fit the mold being used
  • Powdered sugar

  Sub-recipe steps

  1. Prepare the batter for: French Sponge Cake (Biscuit)
  2. Scrape the batter into a large pastry bag fitted with a ⅝-inch plain tip. Pipe 4-inch-long fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers: Powdered sugar
  3. Bake until golden brown, 10 to 15 minutes.
  4. Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container for up to 5 days.
• ¼ cup hot water or coffee
• 2 tablespoons sugar
• ¼ cup liquor, liqueur, or coffee
• Hide ingredients for Chocolate Mousse with Gelatin 1 Chocolate Mousse with Gelatin (opens in new tab) Chocolate Mousse with Gelatin
  • 2 tablespoons water
  • 1 ½ teaspoons unflavored gelatin

  Sub-recipe steps

  1. Pour into a small cup: 2 tablespoons water
  2. Sprinkle over the top: 1 ½ teaspoons unflavored gelatin
  3. Let stand for 5 minutes. Prepare: Chocolate Mousse I or II, or Milk or White Chocolate Mousse
  4. with these changes: Substitute the gelatin-water mixture above for an equal amount of the liquid added to the melting chocolate. Fold the whipped eggs or cream in very thoroughly. Spoon the mousse mixture into 6 ramekins or cups or a 5-cup mold or bowl (if you want to unmold the mousse, oil the mold or bowl first). Refrigerate for at least 6 hours to set.
• (½ cup chopped toasted nuts)
• Hide ingredients for Whipped Cream, Coffee Crème Anglaise, or a chocolate sauce 1 Whipped Cream, Coffee Crème Anglaise, or a chocolate sauce (opens in new tab) Whipped Cream, Coffee Crème Anglaise, or a chocolate sauce
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.