Charlotte with three chocolates

Three-chocolate charlotte recipe

Charlotte with three chocolates, at home the chocolate capsizes us, I like to eat it but I also like to work with it. It requires a lot of patience and know-how, but the results are often there. What is certain is that I have a few friends who are crazy about it, I wouldn’t say that they are ready for anything for chocolate… .. in any case they will know how to recognize each other. Well I admit that this charlotte represents a lot of work, but it was my daughter who had ordered it from me, in order to take it to a friend who was celebrating her 18th birthday, Cynthia not to mention her. I won’t be there to cut it, but I’m sure it will all turn out perfectly. Charlotte with three chocolates for gourmets and gourmets, only chocolate, dark, white and milk chocolate. It goes without saying that if you don’t like chocolate, you have to go your way and leave this article for big chocolate lovers. They are going to devour this charlotte with three chocolates.

Charlotte with three chocolates recipe for people: 1 24 cm3 shortage mold

Ingredients

• 35 spoon cookies
• 200 gr of full-bodied dark chocolate
• 150 gr of white chocolate
• 200 gr of milk chocolate
• 140g butter
• 340 g sugar
• 8 eggs
• 25 cl of fluid fresh cream
• 30 g icing sugar
• 10 cl of whole milk
• 4 gelatin sheets
• Chocolate mirror
• 80 g of water
• 80 g of cocoa powder
• 160 g of liquid cream
• 12 g of gelatin
• 5 Lindt Lindt White Chocolate Balls
• Chocolate mirror
• 40 g of water
• 120g sugar
• 40g cocoa powder
• 80 g of liquid cream
• 6 g of gelatin

Instructions

1. Cut the cookies to the correct height of the mold.
2. Line a 24 cm short dish.
3. Place cookies in pan starting at sides.
4. Cut side down and curved face mold side.
5. Place all the cookie ends in the bottom, lining and filling as many holes as possible.
6. Dark chocolate
7. Break 4 eggs, separating the yolks from the whites.
8. Soak the gelatin sheet in cold water.
9. Crush the dark chocolate before opening the baking sheet, on the edge of a work surface.
10. Heat a saucepan in a double boiler with the chocolate, until a smooth ointment is obtained.
11. Stir in the gelatin.
12. Incorporate the soft butter cut into small cubes.
13. Add the egg yolks off the heat and mix gently with a spatula.
14. Whip the egg whites until stiff, incorporating 50 gr of caster sugar at the end of the assembly.
15. Pour the chocolate mixture over the stiff eggs.
16. Mix gently without breaking the egg whites.
17. Pour over the cookies, taking care not to move them.
18. Store in the refrigerator for at least 1 hour.
19. White chocolate
20. Grate the plate of white chocolate into fine shavings.
21. Soak 2 gelatin sheets in cold water.
22. Heat the milk in a saucepan, from the first broth turn off the heat.
23. Stir in the gelatin.
24. Pour the chocolate into pieces, cover and let the chocolate relax in the cream.
25. Make a whipped cream with 25 cl of cream, then add the icing sugar.
26. Gently add the melted chocolate to the whipped cream.
27. Pour into the mold over the dark chocolate.
28. Store in the refrigerator for at least 1 hour.
29. Milk chocolate
30. Break 4 eggs, separating the yolks from the whites.
31. Soak the gelatin sheet in cold water.
32. Crush the milk chocolate before opening the plates, on the edge of a work surface.
33. Heat a saucepan in a double boiler with the chocolate, until a smooth ointment is obtained.
34. Stir in the gelatin sheet.
35. Incorporate the soft butter cut into small cubes.
36. Add the egg yolks off the heat and mix gently with a spatula.
37. Whip the egg whites until stiff, incorporating 50 gr of caster sugar at the end of the assembly.
38. Pour the chocolate mixture over the stiff eggs.
39. Mix gently without breaking the egg whites.
40. Pour into the mold over the white chocolate.
41. Slice the lindor balls in half, when they are at room temperature.
42. Place them in the refrigerator.
43. Prepare your dark chocolate mirror.
44. Pour the chocolate mirror over the cold charlotte.
45. Store in the refrigerator for at least 1 hour.

Preparation time: 100 minutes
Cooking time: 0 minutes
Number of people: 12
5 star rating: 1 review

What wine to drink with: Charlotte aux trois chocolats

My favorite wine for this recipe: Loupiac Grapes Sémillon blanc, Sauvignon blanc, Muscadelle
Temperature between 06 ° and 09 °

Tidy up the boudoirsMelt the chocolateFirst layerMelt white chocolateTo incorporateSecond layerMelt the milk chocolateIncorporate the whipped creamThird layerZoom<img src="/wp-content/uploads/2021/09/204588940286570674.jpg" class="aligncenter"