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 :

5 hours.

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.

Refrigerate.

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!