Chocolate Charlotte with crispy Pancakes:

For 6 people | Preparation: 25 minutes


  • (Preparation the day before)
  • 150g dark chocolate
  • 20g unsweetened cocoa
  • 150g butter
  • 150g icing sugar
  • 4 egg yolks
  • 40cl of full cream
  • 1 packet crispy pancakes
  • some chocolate chips
  • Colorful sweets in eggs shape


  • Melt the butter and chocolate in a water-bath
  • Integrate cocoa off the heat and mix
  • Whisk the egg yolks with the sugar and add the chocolate
  • Mount the cream, incorporate the preparation
  • Pour into a charlotte mold about 20cm diameter and leave to cool in the refrigerator during a night
  • To serve: Remove the charlotte of the mold on a serving dish by having carefully plunged, a few moments before, the bottom of the mold in hot water
  • Arrange crispy pancakes around, sprinkle with chocolate chips and garnish with colorful candies

Message from the Cellar master:
“Add sparkle to the chocolate charlotte with your cider and pear. »

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