Chocolate Charlotte With English Cream Recipe

Name: Chocolate Charlotte With English Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces semisweet chocolate; 4 ounces bittersweet chocolate; 3 tablespoons dark rum; 2 tablespoons unflavored gelatin; 2 tablespoons warm water; 1 tablespoon grated orange rind; 6 tablespoons butter at room temperature, plus 1 tablespoon butter for greasing the mold; 1/2 cup sugar; 5 eggs, separated; 3/4 cup heavy cream; 38 single ladyfingers; English cream with dark rum (see recipe)

Servings: persons

4 ounces semisweet chocolate
4 ounces bittersweet chocolate
3 tablespoons dark rum
2 tablespoons unflavored gelatin
2 tablespoons warm water
1 tablespoon grated orange rind
6 tablespoons butter at room temperature, plus 1 tablespoon butter for greasing the mold
1/2 cup sugar
5 eggs, separated
3/4 cup heavy cream
38 single ladyfingers
English cream with dark rum (see recipe)

1
Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan.
2
Set the saucepan in hot, almost boiling water over very low heat.
3
Add the rum and stir until melted.
4
In a small mixing bowl, combine the gelatin and water.
5
Add the mixture to the chocolate and blend well.
6
Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly.
7
With a wire whisk, beat in Y cup of the sugar.
8
Add egg yolks one at a time, beating constantly, and let cool.
9
Stir in the cream and blend well.
10
Spoon the chocolate mixture into a bowl.
11
Beat the egg whites until soft peaks start to form.
12
Beat in the remaining sugar and continue beating until stiff.
13
Fold the whites into the chocolate mixture.
14
Butter an 8-cup Charlotte or pudding mold.
15
Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
16
Spoon the chocolate mixture into the mold.
17
Cover the top with the remaining ladyfingers with the puffed side up.
18
Cover with plastic wrap and chill for 6 hours or overnight.
19
To unmold, dip the mold briefly in hot water and unmold onto a round serving dish.
20
Pour one-third of the English cream over all, and serve the rest on the side.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces semisweet chocolate, 4 ounces bittersweet chocolate, 3 tablespoons dark rum, 2 tablespoons unflavored gelatin, and more.

Yes, Chocolate Charlotte With English Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Charlotte With English Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions