CHOCOLATE MOUSSE CHARLOTTE-- CHARLOTTE AU CHOCOLAT
[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] Likely originating in England, the charlotte may have been dedicated to the wife (Queen Charlotte) of King George III (Edwardian). In France, it was made initially with a base of bread and apple, then Antonin Carême, a genius of Classic French Cooking, briefly a chef for Tsar Alexander I in Russia, created the charlotte with biscuits. In Paris he baptized it first as “charlotte à la parisienne“ and then “charlotte à la russe” (biscuits/ladyfingers with Bavarian cream ) . There are many versions of the charlotte today. One of the most popular is made with raspberry Bavarian cream and topped with whipped cream an...