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St Émilion au Chocolat
Chocolate and Macaroon Charlotte
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The wine town of St Emilion is as famous for its macaroons as the city of Nancy. In this recipe they are used instead of the usual sponge fingers for lining the charlotte mould.
Ingredients
Method
The day before serving, make macaroons that are soft in the centre.
For the filling: thoroughly cream the butter and the sugar. Melt the chocolate in a water bath. In a small saucepan bring the milk to a boil, pour it over the chocolate and mix well. Cool slightly, beat in the egg yolk and leave to cool completely. Beat the chocolate-yolk mixture into the creamed butter and sugar at hig