Chocolate lady fingers
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper. On the back of the first parchment paper, trace two 15-cm (6-inch) circles and on the back of the second parchment paper, draw two long 7.5-cm (3-inch) wide strips. Lightly dust the parchment paper with icing sugar to prevent the cookies from sticking.
- In a bowl, combine the flour and cocoa powder. Set aside.
- In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar and beat until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks and the remaining sugar with the electric mixer. With a spatula, gently fold in the meringue and the dry ingredients.
- With a pastry bag fitted with a 1-cm (1/2-inch) plain tip, form two discs of batter on the first baking sheet. On the second baking sheet, shape lady fingers (from 35 to 40) about 7.5 cm (3-inch) long, side by side, touching following the traced lines (no space between each). Bake one sheet at a time for 8 to 10 minutes or until a toothpick inserted in the centre of a cookie comes out clean. Cool completely. Peel off the paper from the cookies with a spatula. Set aside. It is better to make the cookies the day before to let them dry a little. In this case, cover with plastic wrap when completely cooled.
Dark Chocolate Mousse
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
- In a bowl, over a double boiler or in the microwave oven, melt the chocolate with the milk. Stir until the ganache is smooth. Melt the gelatin for about 10 seconds in the microwave oven and incorporate it into the ganache with a whisk. Let cool. Stir in the egg with a whisk. Set aside.
- In another bowl, whip the cream with the sugar until medium-soft peaks form.
- With a spatula, fold in the whipped cream into the ganache. Set aside.
Milk chocolate mousse
- Repeat, same as the dark chocolate mousse recipe. Set aside.
- Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Line the edge with a strip of parchment paper. Place a cookie disc at the bottom of the pan. Place the cookie strips vertically, flat side inwards, along the inner walls of the pan. You might have extra cookies. Spoon the dark chocolate mousse at the bottom. Top with the second cookie disc, and cover with the milk chocolate mousse. Refrigerate for 8 hours or overnight.
- In a bowl, whip the cream with the sugar and vanilla until stiff peaks form. Spread over the charlotte. Just before serving, Cover with the chocolate curls.
This recipe has several steps. If you want to save time, you can also buy ladyfinger cookies at the grocery store, but they will not be chocolate lady fingers. It is also possible to order the chocolate curls from a chocolate shop.
The trick to facilitate assembly of the charlotte in shaping the sponge lady fingers close together, leaving no space between each. Once cooked, these two bands are easily placed in the pan. Follow the instructions of the recipe for the size of cookies. Everything has been calculated for a 20-cm (8-inch) springform pan.