Technical Stages :

• Line a charlotte mold with lady fingers.
• Chocolate Mousse:
• In a sauce pan, gather sugar and a bit of water and heat them up to 121°C.
• In a bowl, break the whole eggs and add the cooked sugar whipping with an electric mixer on low speed.
• Continue to whisk until the mixture turns white and is completely cold.
• Chop the coating chocolate into tiny bits and melt it for a few minutes in a bain-marie or microwave.
• Stir. Pour the warm chocolate onto the preparation that was previousely made.
• Mix thoroughtly using a whisk until you obtain a smooth and homogeneous mixture.
• In a bowl, beat the very cold liquid cream into whipped cream (chantilly).
• Pour the cold chocolate mixture on the chantilly and mix using a rubber spatula until you obtain a very smooth chocolate cream.
• Garnish the bottom of the mold with lady fingers.
• Halfway, garnish with lady fingers soaked in grand-marnier syrup.
• Add chocolate cream up to the top of the mold.
• Finish with a last layer of lady fingers soaked with syrup. The rest of chocolate cream will be used in finishing. Store in the fridge!
• Fold back the aluminium foil. (optional).
• Place the mold on a plate and leave to harden in the fridge for at least one hour.
• Remove the charlotte from the mold and place it on a dish. Remove the aluminium foil.
• Decorate the surface of the charlotte with the rest of chocolate cream.
• To do this, use a pastry bag with fluted tip and store in the fridge until serving.