Prepare all the ingredients. Line a charlotte mold with lady fingers.

Chocolate Mousse: In a sauce pan, gather sugar and a bit of water and heat 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 onto 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, place it on a dish...

...and 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 decorate the charlotte to tatse. Store in the fridge until serving.