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Charlotte au chocolat et à la poire avec des billes croustillantes Maltesers

Chocolate Charlotte with Pears and Crispy Maltesers

Course: Cake or tart
Cuisine: French
Occasion: Birthday
Prep Time: 30 minutes
Cook Time: 10 minutes
Refrigerate: 2 hours
Servings: 8 shares
This charlotte is a quick and easy to prepare chocolate cake with a creamy chocolate mousse, soft pears and crispy Maltesers balls.
Print Recipe

Equipment

  • Charlotte mold

Ingredients

  • 18 to 20 lady finger biscuits

Syrup for soaking lady fingers

  • 120 ml water
  • 60 g sugar or sugar + vanilla abstract

Chocolate mousse

  • 200 g chocolate
  • 50 ml milk
  • 200 ml cream cool
  • 2 pears
  • 15 g vanilla sugar
  • 1 pack Maltesers balls or Kit Kat balls

Instructions

First prepare syrup

  • Heat 120 ml water with 60 gr sugar. You may add the fragrance of your choice such as an alcohol.
  • At the first broth remove from heat and let cool down.

Then prepare ingredients

  • Peel pears and cut them into cubes. Heat a frying pan. When hot, pour in pear cubes, sprinkle with vanilla sugar, stir and cook over medium heat for about 5 minutes (until pear juice evaporates). Leave on a plate covered with paper towel (which will absorb any excess of humidity).
  • Cut fifteen / twenty Maltesers balls in two.
  • Cut a greaseproof paper disc of the diameter of the bottom of your charlotte mold.

Then prepare the mousse

  • Melt chocolate with 50 ml milk.
  • Whip cream until you get a soft chantilly (too tight, it will be difficult to combine uniformly with chocolate and your mousse might be a bit dense).
  • Finally gently combine chocolate and chantilly cream.

Finally arrange the charlotte in the mold

  • Place the greaseproof t paper disc to the bottom of the mold
  • Soak lady fingers’s flat side into syrup, drain a bit and place them all around your mold, rounded side against the mold.
  • Pour a layer of chocolate mousse
  • Alternate cubes of pear and Maltesers between each layer of chocolate mousse. For the quantity and arrangement of pears and Maltesers, it all depends on your taste.
  • End with a chocolate mousse layer.
  • Dip the round side of lady fingers in syrup and cover the top, flat side on top, rounded side against chocolate mousse (we want our charlotte to keep steady with a flat bottom when flipped).

Refrigerate and dress

  • Place in the refrigerator at least for 2 hours, ideally 3 or 4 hours.
  • Finally, flip the charlotte on a presentation dish, remove the disc of greaseproof paper and decorate according to your inspiration with for instance Maltesers few balls and grated white chocolate .

Notes

The main steps: Make syrup with water and sugar. Briefly fry pear with vanilla sugar. Melt chocolate, whip cream into chantilly and combine. Soak lady fingers in syrup. Then, arrange the ingredients in the mold. Let it rest for 2 hours.