For the Mousse:
2 1/2 cups of fresh heavy cream or 2 cans of heavy cream without serum
2/3 cup of water
1/4 cup plus 2 tablespoons of cornstarch
6 large egg whites, slightly beaten
250g of melted and cooled bittersweet chocolate
For the Vanilla Sauce:
2 cups of milk
1/2 cup of vanilla extract
4 large egg yolks
1/2 cup of heavy cream
2 packages of champagne cookies or English type biscuits
whipped heavy cream for decoration
chocolate shavings for decoration
For the Mousse:
2 1/2 cups of fresh heavy cream or 2 cans of heavy cream without serum
2/3 cup of water
1/4 cup plus 2 tablespoons of cornstarch
6 large egg whites, slightly beaten
250g of melted and cooled bittersweet chocolate
For the Vanilla Sauce:
2 cups of milk
1/2 cup of vanilla extract
4 large egg yolks
1/2 cup of heavy cream
2 packages of champagne cookies or English type biscuits
whipped heavy cream for decoration
chocolate shavings for decoration
For the Mousse: If using fresh heavy cream, beat it until stiff
Place in the refrigerator at the time of use
Mix the water and cornstarch and place over low heat
Stir until the cornstarch dissolves
Slightly add the egg whites, beating continuously until they form medium-sized peaks (this takes about 10 minutes)
Remove from heat and stir until cool
Add the melted chocolate and beat well
Add a little heavy cream and mix well
Add the remaining heavy cream and mix carefully
For the Vanilla Sauce: Mix milk and vanilla extract
Let it boil, then remove from heat and let sit for 10 minutes
Mix egg yolks and cornstarch in a bowl and beat well
Slightly add milk and beat well
Place in a saucepan over low heat and cook, stirring constantly until thickened (about 3 minutes)
Do not let it boil
Let cool and refrigerate
For assembly, lightly grease a round refrigerator-safe mold of 20x9cm
Line the bottom with parchment paper
Cut one end off a package of biscuits
Place a thin layer of chocolate mousse at the bottom of the mold
Line the sides of the mold with biscuits, with the cut edge facing up and the rounded edge facing the mold
Fill with the remaining chocolate mixture
Gently shake the mold over the table to distribute the filling evenly
Refrigerate until firm
To serve, invert onto a round plate with a rim
Remove the parchment paper
Top with whipped heavy cream and chocolate shavings
Serve the vanilla sauce on the side
Serves 6-8 people
Note: If you want a more attractive appearance for the charlotte, place only the mousse in the mold, remove the mousse, dip the biscuits in whipped heavy cream, and arrange them around the removed mousse.
