Charlotte au Chocolat avec Coulis d’oranges

(Chocolate Charlotte with orange coulis)

INGREDIENTS For the chocolate mousse:

250g of milk chocolate

250g of dark chocolate Water

6 eggs

100g icing sugar 100g butter

Place the chocolates in a bowl within a bain-marie. Pour in enough water to cover half of the chocolate. Heat through whilst stirring constantly until the chocolates have liquefied. Remove from heat.

Add the butter and icing sugar to the molten mixture and combine until well amalgamated. Allow to cool to room temperature. Separate the egg whites from the egg yolks. Whisk the yolks into the cooled chocolate mixture. Whip the egg whites to stiff peaks and carefully fold into the chocolate mixture. Refrigerate until ready to use.

For the charlotte:

Ladyfingers or savoiardi 1⁄2 cup Armagnac Prepared chocolate mousse 1⁄2 cup warm water

Prepare a mold or springform cake tin. Combine the Armagnac and water in a shallow dish and quickly dip the ladyfingers into it. Arrange the dipped ladyfingers on the bottom and sides of the prepared tin, ensuring that there are no spaces through which the mousse may ooze out. Spoon the mousse onto the ladyfingers, then layer with additional ladyfingers. Repeat the process until you have used up both biscuits and mousse. Cover with either cling film or wax paper. Freeze or refrigerate overnight.

For the orange coulis:

5 tbsp bitter orange marmalade 200ml fresh orange juice

2 tbsp grenadine syrup

1 orange

Peel and julienne the orange. Set aside. In a saucepan over medium-low heat, bring the orange juice and grenadine to a boil. Pour the resulting sauce through a fine-meshed sieve and return to the pot. Add the marmalade and bring to a boil, stirring constantly. Lower the heat and add the julienned orange. Remove from heat and cool for around five minutes before drizzling onto the unmolded charlotte. Serves 6.