Charlotte delight
Instructions
Chop the chocolate, reach into or in a pan greased with butter, add three tablespoons of water.
Melt over low heat stirring to obtain a smooth cream.
Stir yolks to the mixture and, when it is cold, the egg whites firm.
Put in the refrigerator.
Shelled the remaining eggs by separating the yolks from the whites.
Incorporated with ricotta a yolk at a time, then sugar, cream, instant coffee, and finally the whipped egg whites.
Keep in a cool place.
Butter a mold bottom and round.
On the bottom make a layer of cat language, then one with the chocolate mousse, even languages of cat and then the coffee mousse.
Take a last layer of cat language.
Cover with aluminum foil and keep in the refrigerator for a day.
Before you unmold, dip the mold in warm water for a few seconds.
Charlotte served with whipped cream.
Ingredients and dosing for 6 persons
- 150 g of cookies cat languages
- 125 g of chocolate
- 100 g of ricotta
- 5 eggs
- 50 g of butter
- 100 g of sugar
- 3 tablespoons of cream
- 1 teaspoon of instant coffee