Chocolate Charlotte with Mango Cremeux – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Make the chocolate jelly glaze a day ahead: soften gelatin in cold water, then warm water, sugar and cream, whisk in sifted cocoa, boil, and cook 3 minutes over medium-low heat.
2. Off the heat, stir in the drained gelatin until dissolved, sieve, cool to room temperature, and refrigerate overnight.
3. Before using, reheat the glaze to 64°F (17–18°C).
4. Make the mango cremeux a day ahead: soften gelatin in cold water and drain. Warm the mango purée, beat the egg yolks and whole eggs with sugar, and whisk into the warm purée.
5. Cook over medium heat, stirring constantly, until just about to boil.
6. Off the heat, add the bloomed gelatin and cold cubed butter and blend smooth with an immersion blender.
7. Fill the tart ring two-thirds full, scatter diced apricots or tuck in frozen raspberry inserts, and freeze overnight.
8. Bake the chocolate ladyfingers and sponge disks at the set temperature for 10–12 minutes until set, then cool and refrigerate or freeze.
9. Make the chocolate mousse: soften gelatin; melt chocolate over a bain-marie without overheating; whip egg whites with cream of tartar or lemon juice and a third of the sugar to foamy; warm cream to 122°F (50°C), dissolve gelatin in it and pour over the chocolate to make a ganache.
10. Whip the egg whites with the remaining sugar to stiff peaks, fold one-third into the ganache, then fold in the rest gently.
11. Assemble: spread a first layer of mousse to the ring edges, add the second sponge, mousse and frozen mango cremeux, then mousse, then the third sponge, cover with mousse and level, and freeze overnight.
12. Warm the ring briefly, lift it off with the acetate, and keep the cake frozen.
13. Turn the cake, trim the ladyfingers flush, moisten them and arrange them around the cake; thaw overnight in the refrigerator.
14. Shape a mango brunoise disk in the centre with a 12 cm tart ring, remove the ring, and pour the glaze over the mousse so it drips between the ladyfingers; refrigerate up to 3 days.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggCreamHeavy creamChocolateMangoApricot