CREME CHOCOLATE CHARLOTTE

Submitted by Yascha Becker, Pastry Chef, Sandestin Golf & Beach Resort, Sandestin, FL

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

This individual portion dessert layers chocolate sponge cake and chocolate Bailey's Irish Cream mousse under a dome of rich ganache.

Makes 10 - 14 servings

Chocolate Sponge:
Amt Ingredient
1 cup granulated sugar
3/4 cup all-purpose flour
4 tbsps. extra dark cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 large egg yolks
1/2 cup water
1/2 cup vegetable oil
1 tbsp. vanilla extract
8 oz. egg whites (8 large egg whites)
1/2 cup granulated sugar

Procedure:
• Combine all dry ingredients in a mixing bowl.
• Slowly add the liquid ingredients and whisk vigorously for five minutes to get volume and eliminate any lumps.
• Whip egg whites and sugar until it becomes a stiff meringue; fold meringue into dry ingredients.
• Spread into prepared half sheet pan and bake at 350 degrees for 10 to 12 minutes.

Chocolate Bailey's Mousse:
Amt Ingredient
1 lb. melted good quality semi sweet chocolate
2 cups heavy cream
1/4 cup Bailey's Irish Cream

Procedure:
• Whisk the heavy whipping cream until it forms soft peaks; add the Bailey's and melted chocolate.
• Whisk until just incorporated (do not over mix or the mousse will break.

Chocolate Ganache:
Amt Ingredient
1 lb. coarsely chopped good quality chocolate
1 1/2 cups heavy cream
2/3 cups half-and-half or flavored liquor of choice

Procedure:
• Bring the liquids to a simmer and pour over the chopped chocolate in thirds, stirring in between until all is combined and smooth.

Assemby:
• Once the cake is cooled take a circle cutter and cut the cake into the diameter of the mold of the charlotte mold (flexible 4-oz. dessert molds or rounded-bottom soup cups work well, too)
• Pipe mousse into mold and cap off with another layer of chocolate sponge.
• Freeze.
• Unmold onto cake rack and pour over warm ganache.