Chocolate Charlotte

Ingredients

• 0.25 box gelatine
• 1 tbsp gelatine, granulated
• 0.25 cup cold water
• 0.33 cup cream, scalded
• 1.5 squares Baker's chocolate
• 3 tbsp hot water
• 0.67 cup powdered sugar
• 3 cup cream, for whipping
• 1 tsp vanilla
• 6 lady fingers

Method

Bloom the granulated gelatine in cold water — sprinkle it over and let it sit for five minutes until it's absorbed the liquid and turned spongy. This matters: dry gelatine won't dissolve cleanly into the chocolate, and you'll end up with grainy pockets rather than a smooth mousse.

Melt the chocolate in a bowl set over simmering water (not boiling; steam burns chocolate). Once melted and glossy, stir in half the powdered sugar — this thickens the chocolate slightly and helps it incorporate properly with the other elements. Pour the 3 tablespoons of hot water into the chocolate and stir until fully combined and pourable.

Pour the hot chocolate mixture onto the bloomed gelatine. The heat will melt the gelatine completely — stir for two minutes until there are no visible grains and the mixture is homogeneous. Add the scalded cream and stir to cool the mixture slightly. Whip the remaining 3 cups of cream to soft peaks with the remaining sugar and the vanilla. The cream will thicken as it sits, so work briskly.

Fold the chocolate-gelatine mixture into the whipped cream in three additions. The first fold combines them; the second and third fold ensure no streaks of chocolate remain — you're looking for an even brown, dense mousse. If the chocolate feels too warm and starts breaking the emulsion (the mixture becomes grainy or separates), let it cool for a moment before continuing.

Line a charlotte mould (or bowl) with the lady fingers, standing them upright around the sides and covering the base with any remainder. Pour the chocolate mousse into the centre, filling to the rim. Refrigerate for at least six hours — the gelatine needs time to set properly and hold its shape. Run a warm knife around the edge and invert onto a plate. If it sticks, dip the base of the mould briefly in hot water and try again.