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

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ByBani Nanda
Created on 12th Oct 2015
  • Dark Chocolate and Raspberry Charlotte, How to make Dark Chocolate and Raspberry Charlotte
Dark Chocolate and Raspberry Charlotteby Bani Nanda
  • Dark Chocolate and Raspberry Charlotte | How to make Dark Chocolate and Raspberry Charlotte (29 likes)

  • 0 reviews
    Rate It!
  • By Bani Nanda
    Created on 12th Oct 2015

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Bani Nanda. Dark Chocolate and Raspberry Charlotte is a dish which demands no explanations, it's a whole world of flavour in itself. Dark Chocolate and Raspberry Charlotte is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Dark Chocolate and Raspberry Charlotte by Bani Nanda is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Dark Chocolate and Raspberry Charlotte.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves4People
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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