Recipe Chocolate cherry charlottes : Practical and Delicious

Recipe Chocolate cherry charlottes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate cherry charlottes. You are currently reading Recipe Chocolate cherry charlottes : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chocolate cherry charlottes requires 2h 35m, cook 25m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

These gourmet chocolate cherry Charlottes will turn your taste-buds upside-down.

Ingredients:

10 Ingredients

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  670g jar sweet pitted cherries in syrup*
  
  
  


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  150ml thickened cream
  
  
  


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  150g good-quality dark chocolate
  
  
  


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  120g unsalted butter
  
  
  


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  2 tbsp kirsch or brandy
  
  
  


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  800g (about 2 loaves) brioche, crusts removed, thinly sliced
  
  
  


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  2 tsp arrowroot
  
  
  


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  Cocoa powder, to dust
  
  
  


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  Whipped cream, to serve
  
  
  


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  Drain cherries, reserving syrup.
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

9 Method Steps

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  Step 1
  
  
  
  
  Place the cream in a saucepan, add the chocolate and stir over low heat until smooth. Add 30g of the butter and stir until melted, then add 1 cup of the drained cherries and half the kirsch or brandy. Transfer to a bowl and chill for 2 hours or until fi rm.
  
  
  


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  Step 2
  
  
  
  
  Melt remaining butter. Using a pastry cutter, cut six 5cm rounds from the brioche slices, then cut out six 7cm rounds from other slices. Brush all slices with melted butter on one side.
  
  
  


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  Step 3
  
  
  
  
  Place smaller rounds in the base of six 1/2 cup (125ml) dariole moulds, buttered-side down. Cut remaining brioche into long strips, brush with butter and use to line sides of moulds.
  
  
  


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  Step 4
  
  
  
  
  Divide the chilled fi lling between the moulds and place the larger rounds of brioche on top, buttered-side up. Chill or freeze the Charlottes until ready to serve.
  
  
  


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  Step 5
  
  
  
  
  Preheat the oven to 190°C.
  
  
  


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  Step 6
  
  
  
  
  Place the Charlottes on a baking tray.
  
  
  


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  Step 7
  
  
  
  
  Bake for 20 minutes until golden.
  
  
  


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  Step 8
  
  
  
  
  Meanwhile, place the remaining cherries and reserved syrup in a saucepan. Combine the arrowroot with 1 tablespoon cold water and add to the cherries with the remaining kirsch or brandy. Cook over low heat for 1-2 minutes until slightly thickened, then cool slightly.
  
  
  


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  Step 9
  
  
  
  
  Leave the Charlottes to stand for 5 minutes after cooking, then invert onto serving plates. Dust with cocoa powder and serve with a little cherry sauce, and whipped cream if desired.
  
  
  

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