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Charlotte au Chocolat with Chestnut and Pecan

December 18, 2024pub
Charlotte au Chocolat with Chestnut and Pecan

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Last May, I traveled with the European Union and the French Dairy Board to explore European creams, beginning with visits to farms in the picturesque region of Normandy.

During this trip, I had the pleasure of meeting Chef Hugues Pouget, who shared a fantastic recipe with us—a classic Chocolate Charlotte made with French cream.

Inspired by this experience, I’ve created an easier version for you to try at home. Just be sure to use French cream to for the richness, depth of flavor, and light texture that make it truly exceptional.

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Charlotte au Chocolat with Chestnut and Pecan

BY YASMINE IDRISS

Inspired by this experience, I’ve created an easier version for you to try at home. Just be sure to use French cream to for the richness, depth of flavor, and light texture that make it truly exceptional. Charlotte au chocolat with chestnut and pecan

Ingredients

  • 400g of whipping cream
  • 1 tsp vanilla extract
  • 500g unsalted cream cheese
  • 1/2 cup dark chocolate, melted and cooled
  • 1/2 cup milk chocolate, melted and cooled
  • 250g chestnut spread
  • 1/2 cup toasted pecans, chopped
  • 300g of lady fingers biscuits
  • 2 cups of milk for dipping
  • 3 tbsp of chocolate hazelnut spread

Method

  • 1)

    Heat the milk gently, mix in the chocolate spread until dissolved. Transfer into a shallow bowl to dip the cookies. Alternatively, use chocolate milk of your choice. Cool.

  • 2)

    Place the cream cheese, 3 tbsp. of chestnut spread and cooled chocolates into the bowl of an electrical mixer.

  • 3)

    Beat it for a few minutes until smooth. Place aside.

  • 4)

    Place the cream and the vanilla in the bowl of an electrical mixer. Using the whisk attachment, whisk until has firm peaks. Be careful not to overwhip.

  • 5)

    Gently combine the whipped cream with the chocolate mix. Do not deflate. Keep in fridge.

  • 6)

    Use the cookies to line the inside a circle of 20 cm (ring or springform), while only soaking the inner side in the milk.

  • 7)

    Next quickly dip some more cookies in the milk and use them to line the bottom of the tin.

  • 8)

    Spread about 3 tbsp of chestnut spread over the biscuits in the bottom of the tin.

  • 9)

    Place 1/2 the cream and sprinkle some chopped pecans.

  • 10)

    Dip the remaining cookies in the milk and place them on top of the cream. Press lightly.

  • 11)

    Top with the rest of the cream and swirl the top. Chill 6-8hrs in the fridge.

  • 12)

    Decorate with chopped pecans, nougat, meringue and caramelized pecans. Dust with cocoa powder and decorate with gold leaf.

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