Small chocolate charlotte

For 4 people

  • 30 biscuits with a spoon
  • 160 gr. dark chocolate
  • 60 gr. butter
  • 40 gr. sugar
  • 5 eggs
  • 1 cup strong coffee sweet
  • icing sugar
  • pinch of salt

 

20 min. + 3 to 12 h. refrigerate
5 mn.
sans

 


 

 

  1. Melt the dark chocolate broken into pieces with powdered sugar and butter in a bain-marie. Mix thoroughly.
    Then separate the egg yolks whites.
    Add the yolks one after the other in dark chocolate melted deep mixing.
     
  2. Mount the white snow closes with 1 pinch of salt.
    Then incorporate the chocolate gently with a flexible spatula.
     
  3. Dip biscuits quickly with a spoon in the coffee.
    Paper-in the walls of 4 charlotte molds of 10 cm. approx.
    Fill them with foam, alternating with pieces of the spoon biscuits soaked in coffee.
    Pack well charlotte molds by tapping on the work plan in order to settle everything.
     
  4. Please take for 3 h. or overnight in refrigerator.
    At serving time Turn out the charlottes and sprinkle them with a slight cloud of icing sugar.