A Charlote de Chocolate é uma sobremesa clássica e elegante, perfeita para impressionar em qualquer ocasião especial. A sua ‘coroa’ de palitos de champanhe esconde um recheio de mousse de chocolate rico e aveludado, enriquecido com amêndoas e um toque de whisky. É uma sobremesa que não precisa de forno e que combina texturas e sabores de forma sublime.

Ingredientes (6 Pessoas)

  • 1 pacote de palitos de champanhe (os tão conhecidos palitos La Reine)
    leite
  • 125 gr de manteiga, à temperatura ambiente
  • 125 gr de açúcar
  • 6 ovos
  • 200 gr de chocolate em tablete (chocolate para culinária)
  • 2 colheres de sopa de whisky
  • 4 dl de natas
  • 100 gr de miolo de amêndoa palitada
  • miolo de amêndoa palitado para polvilhar
  • óleo para untar

Preparação

  1. Unte com óleo uma forma redonda de fundo amovível.
  2. Parta os palitos à altura da forma, demolhe-os rapidamente em leite e forre as paredes e o fundo da forma.
  3. Bata a manteiga com o açúcar até obter um creme fofo.
  4. Junte depois as gemas, uma a uma, batendo sempre.
  5. Derreta o chocolate em banho-maria, deixe-o arrefecer e junte-o ao preparado anterior, bem como o whisky.
  6. Bata as natas até que fiquem bem firmes e envolva-as no preparado.
  7. Bata as claras em castelo bem firme e envolva-as também na mistura.
  8. De seguida, adicione a amêndoa e mexa delicadamente.
  9. Verta o preparado na forma aos poucos, por cima dos palitos, polvilhe com amêndoa e leve ao frio até solidificar.

Ready to create an elegant, no-bake showstopper? Here is the English version below.

Chocolate Charlotte

A Charlotte is a classic dessert, instantly recognisable by its crown of ladyfinger biscuits that encase a rich, creamy filling. This Chocolate Charlotte is a truly decadent version, featuring a light-yet-intense chocolate mousse that’s enriched with toasted almonds and a sophisticated hint of whisky. It’s the perfect make-ahead dessert for a dinner party, as it requires no baking and looks spectacular.

The beauty of this dessert lies in its contrasting textures. The soft, milk-soaked ladyfingers form a tender ‘cake’ around a voluptuous, airy mousse filling. The combination of whipped cream and stiffly beaten egg whites is what gives the mousse its incredible lightness, while the butter and egg yolk base provides a luxurious richness. The slivered almonds add a wonderful, nutty crunch throughout.

Don’t be intimidated by its elegant appearance; a Charlotte is surprisingly straightforward to assemble. The key is to work quickly when dipping the ladyfingers so they don’t become soggy. If whisky isn’t to your taste, you could easily substitute it with a coffee or orange-flavoured liqueur for a different flavour profile. Decorate with chocolate shavings or fresh raspberries for a final touch of class.

Ingredients (Serves 6)

  • 1 packet of ladyfingers (sponge fingers or Savoiardi biscuits)
  • Milk, for dipping
  • 125g unsalted butter, at room temperature
  • 125g caster sugar
  • 6 large eggs, separated
  • 200g dark cooking chocolate
  • 2 tbsp whisky (or other liqueur)
  • 400ml double cream
  • 100g slivered almonds, toasted
  • Extra toasted slivered almonds, for sprinkling
  • A little vegetable oil, for greasing

Method

  1. Lightly grease a round, loose-bottomed cake tin (approx. 20cm/8in) with oil.
  2. Trim the ladyfingers to the height of your tin. Briefly dip them, one by one, in milk and use them to line the sides and the base of the prepared tin, packing them in tightly.
  3. In a large bowl, beat the butter with the sugar until you have a light and fluffy cream.
  4. Add the egg yolks, one at a time, beating well after each addition.
  5. Melt the chocolate in a heatproof bowl set over a pan of simmering water (a bain-marie). Allow it to cool slightly, then add it to the butter mixture, along with the whisky.
  6. In a separate bowl, whip the double cream until it forms stiff peaks, then gently fold it into the chocolate mixture.
  7. In another clean bowl, beat the egg whites until very stiff peaks form. Carefully fold these into the mixture as well.
  8. Next, gently stir in the 100g of toasted slivered almonds.
  9. Carefully pour the mousse filling into the ladyfinger-lined tin, sprinkle the top with the extra almonds, and chill in the refrigerator until completely firm (at least 6 hours, or overnight).