Making of Chocolate Charlotte

Today we have a dinner invitation; spent whole yesterday morning in

thinking what would be good to prepare as I did not want to buy anything

from supermarket. Since we are moving, wanted to clean the fridge

without overstuffing it. So after lot of thought came to conclusion that

charlotte might be best. Learnt this recipe from a friend.

A charlotte is any dessert that’s moulded into a container lined

with sponge fingers or boudoir biscuits (purchased at a bakery or

supermarket). It’s normally easy to prepare; hardly takes 15 min.

Make the syrup by mixing equal amount of sugar and water flavour it with

adding same amount of rum or brandy to taste.

First line the bottom as well as sides of a container with clean wrap &

then with sponge fingers soaked in sugary alcoholic syrup. Now layer it

alternatively with chocolate mousse and sponge fingers in a way that

top layer should be covered with sponge fingers. Then cover with clean

wrap tightly and lid. Leave it to chill for more then 12 hours.

To serve, invert dish onto serving plate and unmold charlotte. Carefully

remove plastic wrap. (Variation can be done using **vanilla mousse &

chocolate mousse** alternatively). While serving dust with icing sugar

and decorate with fruits or with cold custard or whipped cream.

Well, had our dinner in one Thai restaurant where we had **duck in red

curry coconut sauce** and red curry chicken along with **shrimps in

green curry basil sauce**. What gives Thai food its distinctive

character is a harmony in its tastes - sour, salty, hot and aromatic.

Mmmm…delicious!