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|Dark chocolate||6 3⁄4 Ounce (70% Cocoa Solids, 190 Gram, Best Quality)|
|Unsalted butter||4 Ounce, cut into small pieces (115 Gram)|
|Caster sugar||5 1⁄2 Tablespoon|
|Water||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Dark rum||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Sponge finger biscuits||25 (Boudoir Biscuits Or Ladyfingers)|
Calories 1115 Calories from Fat 429
% Daily Value*
Total Fat 48 g74.1%
Saturated Fat 26.4 g131.9%
Trans Fat 0.1 g
Cholesterol 203.6 mg
Sodium 205.9 mg8.6%
Total Carbohydrates 135 g45.1%
Dietary Fiber 3.3 g13.4%
Sugars 83.8 g
Protein 18 g35%
Vitamin A 17.9% Vitamin C
Calcium 5% Iron 23.2%
*Based on a 2000 Calorie diet
Then carefully incorporate the egg whites into the chocolate-and-egg mixture using a metal spoon.
Mix the water, rum and rest of the sugar in a basin, and dip the sponge fingers quickly, just sufficiently long enough for them to take on a colour.
Line the base and sides of a 16-cm / 6 1/4-inch charlotte mould with the sponge fingers, so that the rounded side of each biscuit faces outward.
Pour the chocolate mousse into the mould and cover with the remaining sponge fingers.
Chill in the refrigerator for 4 hours.
Remove the charlotte from the mould by turning out onto a serving plate.
If it refuses to move, dip the mould for a few seconds in a basin of hot water.
Decorate with chocolate shavings.