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The dessert, Regional

Chestnut charlotte

A chestnut charlotte is a chilled dessert made of chestnut mousse and rum soaked ladyfingers, serving 6, with 40 minutes of active work. It's made entirely the day before and chills for 5 hours, rated medium difficulty at €2.40 per person. The key to success is dipping the biscuits very quickly and whipping the cream to stiff peaks.

I'll make you a chestnut charlotte, a velvety mousse wrapped in a collar of biscuits, a real holiday dessert that practically makes itself the day before.

Chestnut charlotte
For
6 people
Work
40 min
Total time
6 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach

A chestnut charlotte plays on two textures, the slightly spongy ladyfingers soaked in rum and milk, and the chestnut mousse, light thanks to whipped cream and rich thanks to butter and chestnut puree. The flavor stays mellow and fragrant, never cloying, with a small boozy kick that wakes everything up. It slices cleanly and holds its shape on the plate, which matters when you're serving guests.

This is the dessert for fall and winter family dinners, from Christmas to a Sunday lunch, when you want something a bit dressed up without attempting a pastry chef's recipe. It fits naturally after a braised dish or a roast chicken, in a menu where you've already cooked ahead for the rest of the meal. Kids love it too, especially the candied chestnuts on top.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 5 h
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, lining the mold, soaking the biscuits, making the mousse, and assembling, then into the fridge for at least 5 hours, so overnight works perfectly. On the day itself, there's nothing left to do before guests arrive. At serving time, you just unmold, dust with cocoa, and top with candied chestnuts, all in a few minutes.

The ingredients

6 people

Pantry

  • Ladyfingers 24
  • Chestnut cream 500 g
  • Unsweetened chestnut puree 250 g
  • Dark rumoften in the pantry 4 cl
  • Candied chestnuts 6
  • Unsweetened cocoa powderoften in the pantry 1 tbsp

Dairy

  • Butter 100 g
  • Heavy cream 30 cl
  • Milk 10 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Line a charlotte mold with plastic wrap, letting it hang well over the edges.

    Crumple the wrap slightly before placing it, it hugs the sides better and the charlotte will unmold cleanly.

  2. Mix the warm milk with the rum, then quickly dip the ladyfingers on one side and line the base and sides, sugared side facing out.

    Cut the biscuits for the base into wedge shapes so they fit together without gaps.

  3. Beat the soft butter with the chestnut cream and chestnut puree until smooth.

    Take everything out of the fridge an hour ahead, cold ingredients will turn lumpy.

  4. Whip the well chilled heavy cream into stiff peaks and gently fold it into the chestnut cream.

    Chill the bowl and whisk in the freezer for fifteen minutes, the cream whips up much faster.

  5. Pour in half the mousse, add a layer of soaked biscuits, finish with the rest of the mousse, fold the wrap over, and let set in the fridge. 5 h

    Press down gently with the back of a spoon to push out any air bubbles.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the charlotte onto a serving plate, remove the plastic wrap, dust with a veil of cocoa, and top with the candied chestnuts.

    Run a warm knife blade between the wrap and the charlotte if it sticks.

Our tips to get it right

  • Pick ladyfingers that are slightly dry rather than very fresh, they soak up the milk and rum mixture without falling apart.
  • If the mousse still looks soft right after whipping, that's normal, it truly sets in the fridge, don't extend the chilling time out of worry, 5 hours is enough.
  • For a clean, neat ring of biscuits, save the most intact ones for the sides of the mold and use the broken pieces for the base.

The variations

  • Swap the dark rum for orange juice or a light syrup if you're serving kids or prefer an alcohol free version.
  • For a quicker version, use only sweetened chestnut cream, doubling the amount and skipping the unsweetened puree, the mousse will be a bit sweeter but you save a step.
  • Stir a few chopped candied chestnut pieces directly into the mousse for a surprise crunch in every slice.

What to serve it with

  • Coffee or black tea after the meal
  • A few extra candied chestnuts on the side
  • A light vanilla custard sauce alongside

Storage

The charlotte keeps 2 to 3 days in the fridge, well wrapped or under a cake dome. It doesn't freeze well, the mousse and biscuit texture suffer once thawed. Take it out of the fridge 10 minutes before serving so it's not too cold.

Questions about this recipe

Can I use a different biscuit instead of ladyfingers?

You can use sponge fingers, which are nearly identical to ladyfingers. Avoid crisp biscuits like butter cookies, they won't soak the same way and the final texture will change.

How do I keep the charlotte from collapsing when I unmold it?

The trick is dipping the biscuits very quickly, one second per side, so they keep their structure. A full chilling time in the fridge, at least 5 hours, is also essential so the mousse sets properly.

How can I make the charlotte look good for guests?

Unmold it onto a flat white plate to show off the ring of biscuits. A dusting of sifted cocoa and a few well placed candied chestnuts on top is all you need, no fancy decoration required.

Is this recipe good for kids?

Yes, as long as you swap the rum for orange juice or a light syrup. The rest of the recipe is usually a hit with children, especially the candied chestnuts on top.

Can a chestnut charlotte be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a chestnut charlotte?

Allow 6 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a chestnut charlotte?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chestnut charlotte cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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