Chocolate Charlotte with Raspberry Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

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.


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


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