Chocolate Mousse Charlotte Recipes

Steps:

• Line a springform pan bottom and sides with ladyfingers (about 1-1/2 packages).
• Follow directions on pudding mix, using 2 cups of milk.
• Add cream (which replaces the other 2 cups of milk on the package directions).
• Beat until thick with heavy peaks.
• Pour into ladyfinger-lined pan and let set.
• If you like, finish off top with additional whipped cream.

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes. Beat 2 min. Gently stir in 1 cup COOL WHIP. Remove 1-1/2 cups pudding mixture; cover. Refrigerate along with remaining COOL WHIP later use.
• Line 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about 1/2 of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center. Spread remaining pudding mixture onto bottom of pan; cover with remaining ladyfingers, rounded-sides down. Cover. Refrigerate 3 hours.
• Invert dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with 1/2 the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted. Spread top of dessert with reserved pudding mixture and remaining COOL WHIP. Top with chocolate curls and raspberries. Keep refrigerated.

Steps:

• In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
• rum and oil.
• Stir until smooth; cool.
• One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
• In a separate bowl, stiffly beat the whties.
• Fold the whites into the chocolate.
• Leave in a cool place to set.
• To assemble the cake: Pour the milk and remaining 2 tsp.
• rum into a bowl.
• One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
• Fill with half the chocolate mousse.
• Cover with a layer of ladyfingers, then with the remaining mousse.
• Finish with another layer of ladyfingers.
• Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
• After unmolding, decorate if desired with swirls of sweetened whipped cream.

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

Steps:

• In a small saucepan, combine gelatin and 1/4 cup cold water.
• Let stand for 5 minutes.
• Cook and stir over low heat until gelatin is dissolved; set aside.
• In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
• Stir in the 1/3 cup whipping cream until smooth.
• Stir in gelatin mixture and remove from heat.
• Cool to room temp, stirring occasionally.
• Line a souffle dish (1 1/2 qt) with plastic wrap.
• Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
• In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
• Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
• Gently fold chocolate mixture into whipped cream mixture.
• Spoon into ladyfinger lined dish; spread top evenly.
• Cover and refrigerate at least 4 hours or until set.
• To serve, invert dish onto serving platter and unmold charlotte.
• Carefully remove plastic wrap.
• Garnish with additional whipped cream and shaved chocolate.

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.