Chocolate Charlotte with Raspberry Mousse from Rococo: Mastering The Art Of Chocolate by Chantal Coa
A great dinner party dessert, this can be made a day or two in advance and served straight from the fridge. Serve it sliced, with cream or custard, and a drizzle of fruit coulis if you like.
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Ingredients
- ½ quantity Cocoa Sponge
- 500 g Whipped Strawberry Mousse made with raspberries instead of strawberries
- 150 ml coffee, Earl Grey tea or marsala wine
- Fingers (ie. 20) or 20 ladyfingers
- Fruit coulis, to serve (optional)
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