Chocolate Charlotte with Raspberry Mousse

Name: Chocolate Charlotte with Raspberry Mousse
Yield: Serves 6–8
Ingredients: 500 g Whipped Strawberry Mousse made with raspberries instead of strawberries; Fruit coulis, to serve (optional); 150 ml coffee, Earl Grey tea or marsala wine; Fingers (ie. 20) or 20 ladyfingers; ½ quantity Cocoa Sponge

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

A great dinner party dessert, this can be made a day or two in advance and served straight from the fridge. Serve it sliced, with cream or custard, and a drizzle of fruit coulis if you like.

Ingredients

½ quantity Cocoa Sponge
Fingers (ie. 20) or 20 ladyfingers
150 <

Dinner
Dessert
Vegetarian

Method

Line the loaf tin with clingfilm. Dip the cocoa sponge fingers or ladyfingers briefly in the coffee, tea or wine to moisten them and place them inside the tin, completely covering the bottom and the sides of the tin. Chill while you make the mousse according to the method.

Spoon the mousse into the mould, cover and chill for at least 3 hours before ser