-
1
For the Mousse:
-
2
Break the chocolate into pieces and melt over low heat over a double boiler.
-
3
Add the butter and whisk. Then remove from heat.
-
4
Add the egg yolks one at a time, whisking well. Set aside to cool.
-
5
Beat the egg whites while pouring the sugar.
-
6
Fold 1/4 of the whites into the chocolate, mix, then pour the rest.
-
7
Mix well and refrigerate for at least 2 hours.
-
8
For the birthday charlotte:
-
9
Butter the bottom of a springform pan or other mold with charlotte (15cm).
-
10
Cut out a disc of parchment paper, butter and place it on the bottom of the mold (buttered side up).
-
11
In a deep dish, mix the syrup, water, cinnamon and orange flower water.
-
12
Set aside 5 cookies for the top of the charlotte.
-
13
Soak the others one at a time, very quickly, in the syrup mixture.
-
14
Arrange them against the wall of the mold, the rounded side towards the outside.
-
15
Line the entire outside of the mold with the cookies, leaving the center empty.
-
16
Pour the chocolate mousse in the center, then lay a layer of blueberries.
-
17
Cover with the reserved cookies, quickly soaked in the syrup mixture.
-
18
Place the Charlotte on a plate the size of the mold.
-
19
Wrap plastic film and refrigerate for 3 hours.
-
20
Unmold the charlotte, (preferably using the hinged mold) and then top with whipped cream.
-
21
Sprinkle with cocoa powder or chocolate chips.
