Chocolate Charlotte

Name: Chocolate Charlotte
Yield: 10
Ingredients: '2 cups of unsalted butter, softened'; '1 cup of whole milk'; '3 large egg whites'; '400 grams of semisweet chocolate chips, chopped'; '2 tablespoons of unsalted butter, melted'; '1 cup of orange juice'; '1 tablespoon of dark rum'; '1 1/2 packages of English biscuits'; 'Marshmallow creme'; 'Chocolate glaze'

1
'2 cups of unsalted butter, softened'
2
'1 cup of whole milk'
3
'3 large egg whites'
4
'400 grams of semisweet chocolate chips, chopped'
5
'2 tablespoons of unsalted butter, melted'
6
'1 cup of orange juice'
7
'1 tablespoon of dark rum'
8
'1 1/2 packages of English biscuits'
9
'Marshmallow creme'
10
'Chocolate glaze'

Ingredients

1
'2 cups of unsalted butter, softened'
2
'1 cup of whole milk'
3
'3 large egg whites'
4
'400 grams of semisweet chocolate chips, chopped'
5
'2 tablespoons of unsalted butter, melted'
6
'1 cup of orange juice'
7
'1 tablespoon of dark rum'
8
'1 1/2 packages of English biscuits'
9
'Marshmallow creme'
10
'Chocolate glaze'

Directions

1
Melt the butter and milk in a saucepan over low heat
2
Do not stir until the mixture forms a smooth consistency
3
Beat the egg whites in a separate bowl until stiff peaks form
4
Reserve the egg mixture
5
Dissolve the chocolate in a double boiler
6
Let it cool, then add the softened butter and beat until creamy
7
Fold in the reserved egg mixture
8
Mix the orange juice with the dark rum, moisten the biscuits, and line a 30 cm diameter mold with removable bottom with the mixture, forming a shell
9
Place the chocolate cream inside the mold and refrigerate for at least six hours
10
Demold the charlotte, top with marshmallow creme and chocolate glaze.