Chocolate Mousse Charlotte





  1. Line sides and bottom of a 10-inch springform pan with lady fingers, flat side facing in.
  2. Soften chocolate in saucepan over simmering water. Let cool to lukewarm.
  3. Add whole eggs to chocolate and mix well. Add yolks and mix until thoroughly blended.
  4. In a separate bowl, whip cream with powdered sugar until stiff peaks form.
  5. In another bowl, beat egg whites until stiff but not dry.
  6. Stir a little of the cream mixture and whites into the chocolate mixture.
  7. Fold in the remaining cream and whites and blend thoroughly but gently.
  8. Turn into prepared pan and chill at least 6 hours or overnight. Can also be frozen and thawed before frosting.


  1. Whip cream with a little sugar until quite stiff.
  2. Loosen lady fingers on all sides and remove springform ring.
  3. Spread all but 1/2 cup of the cream mixture on top of mousse.
  4. Using a pastry bag, make rosettes in the center with the remaining 1/2 cup of cream.
  5. Sprinkle with toasted, sliced almonds if desired.

Serves 10-12

Per serving: 503 calories; 6.75 grams protein; 40 grams fat; 24 grams saturated fat; 34.4 grams carbohydrates; 85.9 milligrams sodium; 72.8 milligrams calcium; 1.8 grams fiber

Recipe courtesy of "A Taste of New England" cookbook.

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