Preparation : 45 min + 24 hours in the fridge
Cooking : 0
Ingredients (for 6 - 8 people):
- 24 ladyfingers
- 9 oz bar of baker's chocolate
- 2 small coffee cups of liquid crème fraîche or half-and-half
- 5 teasp of milk
- 1/2 cup of butter
- 4 eggs
- 1/4 cup of powdered sugar
- 1 small coffee cup of rum
Directions:
Lightly butter a Charlotte mold (like a jello mold), and line with greaseproof paper.
Pour 1 small coffee cup of water and rum in the bottom of a deep plate.
Soak the ladyfingers quickly and entirely in the rum and line them on the side of the mold, standing up.
Separate the egg yolks from the whites.
Melt the chocolate with the milk in a bowl that sits in a bath of water in a pan (bain-marie). Let it melt entirely then smooth it with a wooden spatula.
Now add, little by little, small pieces of butter while stirring the preparation, then add the egg yolks one after the other. Stir the cream a few moments until it is smooth and brilliant then take it off the burner and let it cool.
Whip the egg whites until stiff while adding the powdered sugar.
Beat the liquid cream (very cold) in chantilly/whipping cream.
Add the two preparations into the cream in order to obtain a smooth and perfectly homogeneous mixture.
Fill the mold with the chocolate mousse by packing it slightly, then finish with a layer of soaked ladyfingers.
Cover with a plate, place a weight on top and put it in the refrigerator until the following day.
Serve by turning over the mold onto the serving dish, taking off the greaseproof paper bottom.
Decorate with chocolate chips or simply powder it with a little cocoa.
You can accompany it with a pudding or ice-cream. In place of the rum/water mixture you can instead soak the ladyfingers in sugar water.
Coffret de 10 douilles assortiment Pâtissier, composé de 1 douille de chaque: n°4, n°6, n°9, n°11, B8, C8, D6, E8, Fe2, Bu8. (cliquez sur la photo pour voir l'offre)
