30 min
Prep time
8
Servings
Intermediate
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Melt the chocolate in pieces over a bain-marie.
-
2
Remove from heat and incorporate the butter.
-
3
In a bowl, beat the egg yolks and sugar with an electric whisk until the mixture is light and creamy.
-
4
Add the chocolate, then gently fold in the thick cream and crushed hazelnuts.
-
5
Line the bottom of a fluted tart mold with a round of baking parchment.
-
6
Arrange the spoon-shaped biscuits in a rosette pattern on top (cut each biscuit into two bias triangles).
-
7
Place the whole remaining biscuits around the edge of the mold.
-
8
Pour the chocolate mixture inside.
-
9
Chill overnight.
-
10
Whip the liquid cream to stiff peaks, then fold in the icing sugar just before serving.
-
11
Just before serving, unmold the charlotte and pipe the Chantilly cream onto it using a piping bag.
-
12
Top with some crushed hazelnuts.
-
13
Serve with aromatic coffee sauce.
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