Dark Chocolate and Raspberry Charlotte | How to make Dark Chocolate and Raspberry Charlotte

By Bani Nanda  |  12th Oct 2015  |  
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  • Dark Chocolate and Raspberry Charlotte, How to make Dark Chocolate and Raspberry Charlotte
Dark Chocolate and Raspberry Charlotteby Bani Nanda
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    4

    People

72

0





About Dark Chocolate and Raspberry Charlotte

This is a final dessert where you put together the chocolate mousse, lady's fingers and chocolate dacquiose together

Dark Chocolate and Raspberry Charlotte is a delicious dish which is enjoyed by the people of every age group. The recipe by Bani Nanda teaches how to make Dark Chocolate and Raspberry Charlotte step by step in detail. This makes it easy to cook Dark Chocolate and Raspberry Charlotte in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Dark Chocolate and Raspberry Charlotte at home. This amazing and mouthwatering Dark Chocolate and Raspberry Charlotte takes few minutes for the preparation and 120 minutes for cooking. The aroma of this Dark Chocolate and Raspberry Charlotte is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dark Chocolate and Raspberry Charlotte is a good option for you. The flavour of Dark Chocolate and Raspberry Charlotte is palatable and you will enjoy each and every bite of this. Try this Dark Chocolate and Raspberry Charlotte and impress your family and friends.

Dark Chocolate and Raspberry Charlotte

Ingredients to make Dark Chocolate and Raspberry Charlotte

  • 1 portion chocolate mousse
  • 24 pieces of lady's fingers
  • 2 discs of chocolate dacquiose
  • Macrons to decorate

How to make Dark Chocolate and Raspberry Charlotte

  1. In a stainless steel ring of your choice, fit the Charlotte sponge concentrically.
  2. At the base fit the first layer of the chocolate dacquoise. Fill half the chocolate and fresh raspberry mousse.
  3. Place the second layer of the dacquoise. Fill the remaining mousse. Leave it in the freezer over night to set and the de-mould.

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