Charlotte with Dark Chocolate Mousse

The Dark Chocolate Mousse Charlotte is an elegant and sophisticated dessert. Here is the recipe with an Italian twist, using Sponge Cake instead of the traditional ladyfingers.

Ingredients

• Sponge Cake (homemade or store-bought)
• 300 g of good quality dark chocolate
• 500 ml of fresh cream for whipping
• 100 g of sugar
• 6 gelatin sheets (12 g) or a corresponding amount of powdered gelatin
• 50 ml of water
• 30 ml of orange liqueur (optional)
• Cocoa powder for dusting
• Red berries for garnish (optional)

Preparation

1. Start by preparing the base by cutting the Sponge Cake into slices about 1 cm thick and to the necessary size to line the bottom and sides of the Charlotte mold.
2. Melt the chocolate in a double boiler or microwave, being careful not to overheat it. Allow it to cool slightly.
3. Soak the gelatin sheets in a bowl with cold water for about 10 minutes until they are soft.
4. Whip the cream with the sugar until you achieve a semi-whipped consistency (it should be firm yet still soft).
5. Heat the 50 ml of water without boiling and dissolve the well-squeezed gelatin inside. Then add the melted chocolate and mix well.
6. Incorporate the chocolate and gelatin mixture into the whipped cream, gently mixing with movements from the bottom up so as not to deflate the mixture.
7. Pour a small amount of mousse on the bottom of the mold lined with Sponge Cake, then arrange an even layer of mousse up to half the height. Arrange another layer of Sponge Cake, moisten with orange liqueur if you are using it, and finally cover with the rest of the mousse.
8. Smooth the surface with a spatula and refrigerate for at least 4 hours, or better overnight, until the mousse has set.
9. Before serving, run a knife along the edges of the mold and turn the Charlotte onto a serving plate. Decorate with dusted cocoa and red berries as desired.

Fun Fact

The Charlotte is said to be named after Queen Charlotte (Charlotte of Mecklenburg-Strelitz), the wife of King George III of England. It is a dessert that lends itself to many variations, both in the base and the filling, allowing you to create always new and surprising combinations.