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    Chocolate Charlotte

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    Chocolate Charlotte

    This wonderfully rich and opulent chocolate dessert can be made and glazed a day in advance.

    • Vegetarian


    • For the chocolate glaze:
    • 60ml (4tbsp) whipping cream
    • 50g Waitrose Continental Plain Chocolate, grated
    • For the chocolate mousse:
    • 200ml whipping cream, whipped
    • 125g Waitrose Continental Plain Chocolate, melted over a bain-marie
    • For the sponge base:
    • 2 eggs (medium), separated
    • 60g caster sugar
    • 60g plain flour, sifted
    • For the syrup:
    • 50g caster sugar
    • 50ml water
    • 1tbsp dark rum


    1. The sponge base: beat egg whites to soft peaks then gradually add the sugar, beating continuously.
    2. Whisk in the egg yolks then gently fold in the flour.
    3. Line a baking tray with silicone or greaseproof paper. Pour in the mixture and spread out to 1cm (½") thickness. Cook in a preheated oven 230°C, gas mark 8, for 8-10 minutes. Remove and cool on a wire rack.
    4. The syrup: boil the sugar and water together, add the rum and set aside.
    5. Turn the sponge upside down and peel away the paper. Press the cutter on to the cooked sponge to cut out the shape. Keep the sponge in the cutter and lift onto a cake board or plate and brush with the cooled syrup.
    6. The mousse: briskly mix one-third of the whipped cream into the melted chocolate, then pour this mixture into the remaining cream. Fold in gently but quickly with a spatula.
    7. Pour the mixture on top of the sponge. Smooth with a palette knife leaving a small space at the top of the ring for the glaze, and refrigerate for a minimum of 2 hours.
    8. To glaze: 20 minutes before you are ready to glaze, place the Charlotte in the freezer. This will firm the top of the mousse ready to take the glaze. Place the grated chocolate in a bowl, heat the cream and pour it over the top, stirring until melted. Cool slightly then spread over the mousse with a palette knife. Return to the freezer until the glaze is set.
    9. To serve, place a damp cloth around the ring for a few seconds and lift the ring off. Decorate with a few chocolate curls and serve as it is or with poached pear coulis.

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    Cook's tips

    The melted chocolate must be fairly warm when you add the cream otherwise it will set on contact with the cream. Do not whip the cream too stiffly.


    Average user rating

    5 stars