Charlotte Delight

Preparation

1. STEP 1 OF 13

   Break the chocolate into pieces and place it in a buttered saucepan, add three tablespoons of water

2. STEP 2 OF 13

   Melt over low heat, stirring to obtain a smooth cream

3. STEP 3 OF 13

   Incorporate two egg yolks into the mixture and when it is cold, add the egg whites beaten to stiff peaks

4. STEP 4 OF 13

   Refrigerate

5. STEP 5 OF 13

   Shell the remaining eggs, separating the yolks from the whites

6. STEP 6 OF 13

   Incorporate the ricotta one yolk at a time, then the sugar, cream, instant coffee, and finally the egg whites beaten to stiff peaks

7. STEP 7 OF 13

   Keep cool

8. STEP 8 OF 13

   Butter a low, round mold

9. STEP 9 OF 13

   On the bottom, make a layer of cat's tongue cookies, then one with the chocolate mousse, more cat's tongue cookies, and then the coffee mousse

10. STEP 10 OF 13

    Make a final layer of cat's tongue cookies

11. STEP 11 OF 13

    Cover with aluminum foil and refrigerate for one day

12. STEP 12 OF 13

    Before unmolding, dip the mold in hot water for a few seconds

13. STEP 13 OF 13

    Serve the charlotte with whipped cream

Suggestions

• Bowl

• Fryer

• Refrigerator

General Information

Analysis

Macronutrients (100 gr)