charlotte recipe chocolate and caramel

                                                                                

For) biscuits)

Egg (s): 3 piece (s)

Powdered sugar: 80 g

wheat flour: 80 g

For the syrup

Water: 10 cl

Powdered sugar: 50 g

For the mousse

full cream: 25 cl

Dark chocolate: 90 g

Powdered sugar: 50 g

For the mouse

full cream: 25 cl

Dark chocolate: 90 g

1 For the caramel sauce

Melt the caster sugar in a pan and when the caramel is golden, add the salted butter, then add little by little cream. Mix well and let cool.

2The chocolate mousse

Melt chocolate in double boiler. Assemble the cream into whipped cream and add the melted chocolate. Refrigerate.

3To spoon biscuit

Preheat oven to 200 ° C.

Separate the whites from the yolks. Mount the egg whites with the sugar, add the yolks, then gently sifted flour.

Roll out the dough on a tray lined with baking paper, and bake 10 minutes at 200 ° C. Let cool and unmold the cake. Cut in strips long enough to circle the individuels.Faire mussels boiled water and sugar and, using a brush, moisten the cookies this sirop.Chemiser individual molds with parchment paper, then biscuit. Stuff the chocolate mousse molds, leaving a hollow in the center to pour the caramel salt ½. Pour the caramel inside and close with the chocolate mousse.