CHOCOLATE MOUSSE CHARLOTTE-- CHARLOTTE AU CHOCOLAT
[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] Likely originating in England, the charlotte may have been dedicated to the wife (Queen Charlotte) of King George III (Edwardian). In France, it was made initially with a base of bread and apple, then Antonin Carême, a genius of Classic French Cooking, briefly a chef for Tsar Alexander I in Russia, created the charlotte with biscuits. In Paris he baptized it first as “charlotte à la parisienne“ and then “charlotte à la russe” (biscuits/ladyfingers with Bavarian cream ) . There are many versions of the charlotte today. One of the most popular is made with raspberry Bavarian cream and topped with whipped cream and fresh berries. But this chocolate version I really love. Try it! [/et_pb_text][/et_pb_column][/et_pb_row][et_p