Technical Stages :

• Melt the chocolate in a bain-marie.
• Off the heat, add the softened butter then the 4 yolks one a a time.
• Beat the very cold cream into chantilly (also use a cold bowl and cold whisk) by adding 20 g of icing sugar at the end.
• Delicately mix it to the cooled chocolate.
• Beat the 3 egg whites firm by adding the rest of icing sugar at the end.
• Delicately add them to the last preparation. Place in the fridge for 15 minutes to firm up a bit.
• Boil tea and whisky with the caster sugar for 2 minutes.
• Count the number of biscuits necessary to coat the sides and bottom of the charlotte mold.
• Trim them to the right size.
• Dip the biscuit one side in the syrup of cooled tea.
• Line the bottom and sides of the greased mold.
• Add half of the mousse, cover with a layer of soaked biscuits.
• Spread the rest of the mousse and cover with biscuits.
• Cover with a plate and leave to firm up in the fridge for 6 hours.
• Delicately remove your charlotte from the mold, decorate with mimosa and serve immediately.