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CHOCOLATE CHARLOTTE
8 servings

For more information on alternate molds and cake linings, see About Charlottes.

Have ready:

  • 18 to 36 soft ladyfingers, store-bought or homemade, or Génoise, Biscuit, or Sponge Cake Sheet cut into strips to fit the mold being used

Stir together in a small bowl until the sugar is dissolved:

  • ¼ cup hot water or coffee
  • 2 tablespoons sugar

Let cool to lukewarm, then stir in:

  • ¼ cup liquor, liqueur, or coffee

Lightly oil a 2- to 2 ½-quart charlotte mold and line the sides (and, if desired, the bottom) with the ladyfingers or cake. Brush the coffee syrup onto the ladyfingers or cake strips. Prepare:

If you wish, fold in:

  • (½ cup chopped toasted nuts)

Fill the lined mold with the mousse. Cover the top with additional ladyfingers or cake scraps, if you have them, then brush with any remaining syrup. Refrigerate for at least 4 hours, or for up to 3 days. Unmold the charlotte onto a plate. Serve with:

Desserts