Chocolate – the ultimate mood food!

Scroll down to content

Small chocolat charlottes

Preparation15 minutes
Quantity4 servings
Refrigeration1 hour


  • 20 Ladyfingers
  • 45 ml (3 tbsp) of a citrus liqueur (Grand Marinier type liqueur)
  • 80 ml (1/3 Cup) sugar
  • 150 g of Freddo dark chocolate chips
  • Eggs 4, white and yolk separated. Accompany them with maple custard for a decadent result!
  • 125 ml (1/2 Cup) of cold water


  1. Cut the ladyfingers in half on the length.
  2. In a bowl, mix citrus liqueur with 1 tbsp. (15 ml) of sugar and water.
  3. Melt chocolate in a double boiler. Remove from the fire and leave to cool.
  4. In another bowl, whisk the egg yolks with the rest of the sugar until the mixture becomes pale. Add the chocolate and stir.
  5. Using the electric beater, whisk egg whites at high speed until firm peaks are obtained. Gently incorporate into the chocolate by folding in the preparation with a spatula.
  6. Briefly dip the biscuits in the citrus liqueur mixture. Line the walls of four 4-inch (10 cm) ramekins with the biscuits.
  7. Spread the mixture in the ramekins and refrigerate 1 to 2 hours (s). Unmold when serving.