By Vekas Maria-Rodica
Level of difficulty Easy
Preparation time 40mins
Cooking time 5mins
Prepare the chocolate mousse:
Break the chocolate into pieces, cut the butter into cubes. Melt them together in a double boiler with 2 tablespoons of water. When the dough is smooth and shiny, stir with a spatula and leave to cool. Break the eggs to separate the whites from the yolks. Beat the egg whites until stiff, incorporating the sugar gradually, while you whisk.
Add the egg yolks to the melted chocolate when it is warm. Stir vigorously, then gently mix with the egg whites. Cool and refrigerate.
Prepare the coffee mousse:
Break the eggs and separate the whites from the yolks. Stir energetically the petits suisses, cream, coffee extract, sugar and egg yolks. Beat the egg whites until stiff and mix very gently into the mixture.
Butter a cake tin. Spread the coffee mousse on the bottom of the tin, cover with a layer of cat's tongues biscuits, then pour over the chocolate mousse. Place in the fridge for 24h.
To serve, turn upside down onto a plate to remove from the tin. Stick cat's tongues biscuits all around the edge (cut them using a serrated knife to the proper height, rounded side up).
Decorate the top of the charlotte in the same way and serve chilled.