Nougat Charlotte is a delightful cake filled with mousse, offering a variation of the traditional French-origin recipe. This dessert has a rich history, believed to be inspired by Charlotte Russe, invented by chef Marie Antoine Carême in honor of Tsar Alexander I. It became popular in the 1930s in New...
Ingredients
Mousse
eggs2
egg yolks4
Sugar200g
Gelatin10g
Water50mL
Almond paste250g
Amaretto liqueur30mL
Nougat200g
Semi-sweet chocolate200g
Heavy cream700mL
Chocolate Ladyfingers
- egg yolks4
egg whites4- Sugar100g
Cocoa powder20g
All-purpose flour80g- Granulated sugar
Nutrition (per serving)
Calories
1055.3kcal (52.76%)
Protein
10.4g (20.8%)
Carbs
110.0g (40%)
Sugars
89.6g (100%)
Healthy Fat
22.3g
Unhealthy Fat
34.8g
% Daily Value based on a 2000 calorie diet
How to make Nougat Charlotte
Mousse
- Step 1
Beat the eggs and yolks with 3 tablespoons of sugar until pale and fluffy.
- Step 2
Make a syrup with the remaining sugar, cooking it to the soft-ball stage (118°C / 244°F).
- Step 3
Pour the syrup over the beaten eggs and let it cool slightly.
- Step 4
Hydrate the gelatin with 50 ml of water and incorporate it into the egg mixture.
- Step 5
Melt the almond paste with the amaretto and mix it into the previous preparation.
- Step 6
Divide the mixture into two parts: add the melted chocolate to 1/3 of the mixture and the nougat in small pieces to the remaining 2/3.
- Step 7
Fold in the whipped cream (whipped to soft peaks) into both mixtures.
Chocolate Ladyfingers
- Step 1
Beat the yolks with 1/3 of the sugar until pale and fluffy.
- Step 2
Separately, beat the egg whites with the remaining sugar until stiff peaks form.
- Step 3
Sift the dry ingredients (cocoa powder and flour) and fold them alternately into the yolk mixture. The batter should be fairly thick.
- Step 4
Transfer the batter to a piping bag fitted with a plain tip. Pipe 18–20 ladyfingers and sprinkle them with granulated sugar.
- Step 5
Bake in a preheated oven at 190°C (375°F) for 10–12 minutes.
- Step 6
With some of the batter, pipe a spiral base approximately 16–18 cm (6–7 inches) in diameter.
Assembly
- Step 1
Line the chosen mold with the chocolate ladyfingers: use the spiral for the base and the ladyfingers for the sides.
- Step 2
Pour in part of the nougat mousse.
- Step 3
In the center, pour part of the chocolate mousse.
- Step 4
Continue layering the nougat mousse, alternating with the chocolate mousse to create a beautiful color combination when cut.
Nutrition (per serving)
Nutrition (per serving)
Calories
1055.3kcal (52.76%)
Protein
10.4g (20.8%)
Carbs
110.0g (40%)
Sugars
89.6g (100%)
Healthy Fat
22.3g
Unhealthy Fat
34.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mousse is well chilled before serving for the best texture and flavor.
Use a piping bag for precise and uniform ladyfingers.
Decorate with chocolate shapes or fruits for added visual appeal.
Whip the cream to soft peaks to ensure a light and airy mousse.
Make sure the syrup reaches the correct temperature for optimal consistency.
FAQS
Can I use store-bought ladyfingers?
Yes, store-bought ladyfingers can be used as a substitute for homemade ones.
What can I use instead of Amaretto liqueur?
You can substitute Amaretto with almond extract or omit it entirely for a non-alcoholic version.
How long should I chill the dessert?
Chill the Nougat Charlotte for at least 4–6 hours or overnight for the best results.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but it will result in a sweeter mousse. Adjust sugar quantities if needed.
Can I freeze Nougat Charlotte?
Yes, you can freeze it, but ensure it is well wrapped to prevent freezer burn. Thaw in the refrigerator before serving.
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