Ingrédients pour Chocolate Charlotte Russe
- 2 envelopes unflavored gelatin
- 1 1/2 cups milk
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 egg whites
- 1 1/2 cups whipped topping
- 1 (3 ounce) package ladyfingers
- 1 ounce semi-sweet chocolate, melted (optional)
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Comment préparer Chocolate Charlotte Russe
- In a medium saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand for 1 minute.
- Heat over medium-low, stirring constantly, until gelatin is completely dissolved.
- Bring to a simmer, stirring constantly.
- Remove from heat and let cool slightly.
- In a small bowl, whisk together 1/2 cup sugar, cocoa powder, and salt.
- Whisk in the egg yolks, 1 cup milk, and vanilla extract.
- Gradually whisk the yolk mixture into the warm gelatin mixture until smooth.
- Place the saucepan in a bowl of ice water and stir frequently until the mixture thickens enough to mound slightly (about 15-20 minutes).
- In a separate bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the chocolate mixture.
- Gently fold in the whipped cream.
- If desired, dip one end of each ladyfinger into melted chocolate.
- Grease a 10-inch springform pan.
- Arrange enough ladyfingers, rounded side out and cut ends down, around the inside edge of the pan.
- Layer the remaining ladyfingers in the bottom of the pan, breaking to fit.
- Spoon the chocolate filling into the pan, spreading evenly.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
91g
Fat
23g
Carbs
13g
