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white & dark chocolate with salted butter caramel charlotte
Let me introduce you to a jewel !!
If you want to impress your guests and hear wow and bravos THIS IS THE CHARLOTTE !!!!!!
You are just a few hours from success...
Serves : 6
Here's what we need :
100g white chocolate, 85g dark chocolate, 58cl very cold whipping cream, 190g sugar, 30g salted butter, 12 sponge fingers (here's a recipe for homemade cocoa sponge fingers), 5cl all milk very cold, 8cl water, 2 parfumed tea bags (your choice ! Here orange cinnemon).
Here's what we do :
let's start with the white chocolate mousse :
whisk 28cl very cold whipping cream.
Melt the white chocolate on low-medium heat in a "bain-marie".
Heat 4cl whipping cream & add to chocolate.
Incorporate the whipped cream carefully & refrigerate.
Now the dark chocolate & salted butter caramel mousse:
Whisk 20cl very cold whipping cream with all milk.
Coarsely chop the dark chocolate.
In a large saucepan on high heat make the caramel with 90g sugar until golden.
Out of fire, add the butter & 6cl whipping cream.
Pour on dark chocolate & mix.
Just slightly heat on low heat & add carefully to the whipped cream.
Here comes the syrup for the sponge fingers :
Cover the inside of your charlotte mould with clingfilm.
In a saucepan on medium heat, melt 100g sugar with 8cl water & 2 tea bags.
Quickly soak the sponge fingers & line the bottom & sides of the mould.
Fill first half with white chocolate mousse then second half with dark chocolate salted butter caramel mousse.
Cover with a plate (to press).
Refrigerate for 4 hours.
Relax, savour & share!