1 package of vanilla pudding
1 tablespoon of unsalted gelatin
2 cups of milk
120 grams of bittersweet chocolate, chopped
1 1/2 cups of heavy cream or whipped topping, thawed
180 grams of champagne biscotti
1 package of vanilla pudding
1 tablespoon of unsalted gelatin
2 cups of milk
120 grams of bittersweet chocolate, chopped
1 1/2 cups of heavy cream or whipped topping, thawed
180 grams of champagne biscotti
Mix the pudding with the gelatin in a saucepan
Add the milk and whisk well
Bring to a medium heat, whisking constantly, until it reaches a boil
Remove from heat, add the chopped chocolate, and whisk until melted
Let cool completely and then whisk until smooth
Whisk 1 cup of heavy cream until stiff peaks form, or use thawed whipped topping
Add to the pudding and mix carefully
Line an 8-inch round cake pan with parchment paper, extending it over the edges
Line the bottom with champagne biscotti
Pour in half the pudding, add a layer of biscotti, then pour in the remaining pudding
Top with another layer of biscotti
Refrigerate for at least 4 hours or until firm
To serve, carefully lift the charlotte out of the pan, supporting the parchment paper edges
Place on a serving plate and remove the paper
Whisk the remaining 1/2 cup of heavy cream to stiff peaks and decorate the charlotte with it, or use thawed whipped topping
Serve in 6 portions.
