Tuesday, December 29, 2015

Nutella Charlotte

This recipe requires the use of a Charlotte Mold. I've had one for over 35 years that I only use for Julia Child's Corn Timbale. I make it every year for Christmas. I have an additional one that is only used for desserts such as this Nutella Charlotte.
This recipe calls for a Charlotte Mold approximately 6" in diameter.
You can line the Mold with Plastic Wrap to make it easier to un mold. (It's not necessary but I recommend it.)

Nutella Charlotte

2 C Whole Milk, divided.
4 tsp Cocoa Powder
1/4 C Granulated Sugar
1 package of Lady Fingers
2 C Cold Heavy Cream
1/4 C Confectioner's Sugar + additional for Dusting.

In a Saucepan on low heat:
1 C Milk
Heat just to a simmer to warm it a bit.

In a small bowl:
Cocoa Powder
Granulated Sugar
Whisk well.

Add the warmed Milk.
Whisk well.
Remaining Cup of Milk.
Whisk again.

Immediately moisten just enough Lady Fingers and cover the bottom and sides of the Mold.
Press them firmly against each other to make it easier to un mold.
You'll need additional ones later.

In a large bowl with an electric hand mixer:
Beat Cream until soft peak.
Gradually add Confectioner's Sugar
Beat to stiff peak.
Gently fold in Nutella by hand using a Silicone Spatula.

Spoon some of the Whipped Cream halfway up the center of the Mold.
Soak additional Lady Fingers in the Milk and layer on top of the Whipped Cream.
Add remaining Whipped Cream.
Cover with Plastic Wrap and refrigerate for 12 hours.

Un mold the Charlotte onto a serving platter.
Dust with Confectioner's Sugar just before serving.

Peace in the Kitchen!

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