Charlotte au Chocolat 2

Technical stages for Charlotte au Chocolat 2 :

• Mix the 30° syrup with the grand-marnier and soak the ladyfingers.
• Line a charlotte pan with the ladyfingers vertically arranged. Keep 8 of them for the end.
• Melt the chocolate in a pot with a knob of butter, Add the butter cut in small pieces and the chestnut jam. Cook over low heat until smooth.
• Clarify the eggs.
• Mix the egg yolks and chantilly with the mixture.
• Beat the egg whites with a pinch of salt until stiff, and tighten them.
• Add these whites to the cold mixture previously made.
• Fill the pan to the half with this cream, garnish with half the biscuits, add the leftover cream and cover with the last biscuits.
• Let it set in the fridge for 12 h minimum.
• Unmold and decorate with chantilly.
• Serve cold. You can also serve it with custard.