Milk chocolate and passion fruit charlotte

The milk chocolate and passion fruit charlotte

by Emmanuelle de Casserole & Chocolat


serves 6-8

Difficulty : medium

Price : average

Preparation : 1 hour
+ leave to stand for at least 4 hours

Cooking time : 25 mins

  • 20 g butter at room temperature
  • 45 g praline
  • 30 g dark chocolate
  • 30 g brandy snaps
  • 72 g of dark chocolate
  • 8 g unsweetened cocoa
  • 28 g butter at room temperature
  • 80 g 30% fat whipping cream
  • 2 g gelatine
  • 3 passion fruits
  • 1 egg
  • 25 g brown sugar
  • 150 g milk chocolate
  • 250 g 30% fat whipping cream
  • 125 g mascarpone
  • 18 sponge fingers
  • Chocolate eggs
  • Spherical basin "cul de poule" 24cm
  • Bain marie
  • Spherical basin "cul de poule" 18cm
  • Affinity Saucepan
  • Göma Whisk
  • Cooking mat
  • Pastry bag
  • Douille nid
  • Spatula
  • Charlotte mould


Prepare the feuillantine.

Melt the chocolate in a bain marie.

Whip the butter to obtain a creamy texture in your 18 cm basin.

Add the praline and mix well.

Pour in the melted chocolate and mix until you get a smooth, even texture.

Crush up the brandy snaps and sprinkle them over the mixture.

Mix gently with a spatula.

Pour your mixture into a cake ring on a baking sheet.

Store in the fridge for at least 1 hour.


Prepare the ganache.

Boil the cream in the Affinity Saucepan. Remove from the heat as soon as it boils.

Add the chocolate pieces and the sifted cocoa. Let the chocolate melt for 1 minute then mix.

Add the butter in small pieces. Mix.

Cover with film and put aside.

Prepare the mousse.

Soak the gelatine sheet in cold water.

Cut the passion fruit in half. Collect the pulp.

Mix it and strain to collect the juice.

Pour this juice, the egg and the brown sugar into a bain marie.

Leave in the bain marie for 5 minutes while whisking.

Melt your milk chocolate and add it to the previous mixture, as well as the drained gelatine sheet.

Mix and set aside.

When your mixture has cooled, whip the whipped cream.

When the cream begins to thicken, add the mascarpone and continue to whisk until you obtain a firm whipped cream.

Gently fold the whipped cream into the chocolate mixture using a spatula.


Move on to assembly.

Put film on the bottom and sides of your charlotte mould.

Arrange the sponge fingers all around the mould.

Pour in the mousse, taking care not to leave any gaps between the mousse and the sponge fingers. Keep 2-3 tablespoons of mousse to one side.

Place your feuillantine disc on top.

Add the remainder of the mousse, making sure you cover the feuillantine well.

Finish with a layer of sponge biscuits. Tamp down a bit.

Store in the fridge for at least 2-3 hours.

Take the charlotte out of the refrigerator, place it on your dish and pipe on the ganache using a vermicelli (grass) nozzle.

Finish decorating with your chocolate eggs.



Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

0 Liked Share:
Related posts