Recipe of the Week: Chocolate 'N Cream Charlotte

OK, of all the fancy desserts I've created so far, I must say this has to be the most elaborate. Actually, I've been toying with this dessert idea ever since the Coconut Lime Macaroons Heathy and I created last year. They turned out so light; I immediately thought of how they would make wonderful ladyfingers.

This Charlotte - a classic French dessert that usually consists of a ladyfinger 'mold', filled with fruit, mousse, custard or whipped cream - would definitely not fall under the 'quick 'n easy' category, mostly due to the fact that you must dehydrate the ladyfingers ahead of time. But don't let that stop you! The rest is pretty simple and the final result is so worth the effort! It would be perfect for the Holidays or for those times when you wish to make something special to impress the crowd!



Chocolate 'N Cream Charlotte
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Serves 8

For this recipe, you'll need:
LadyfingersChocolate Brownie CrustChocolate MousseWhipped CreamChocolate SauceLadyfingers
3 cups dry coconut pulp (from making milk with mature coconut)
1/3 cup agave nectar or raw honey
1/3 cup melted coconut oil
2 tbs lemon juice
2 tbs water
2 tbs vanilla extract
Pinch sea salt

Stir all ingredients together in a bowl until well mixed.

Form into ladyfingers (long and narrow) of roughly uniform size.

Place on Teflex sheet and dehydrate until firm and crunchy, flipping after a few hours.

Carmella's Notes:
~ If you don't have access to mature coconut, simply replace the coconut pulp with 1 part dried coconut, ground and 1 part almond pulp.

~ When forming the fingers, they will seem very fragile and as though the mixture isn't going to hold, but not to worry. Once dehydrated they will keep their shape.


Variation 1: For Chocolate Coated Ladyfingers
Dip ladyfingers in following mixture:

Dark Chocolate
1/2 cup melted coconut oil
1/2 cup cacao or carob powder (I used 3 part cacao/1 part carob)
1 tbs maple syrup
1 tbs agave nectar
1 tsp pure vanilla extract
1/2 tsp pure almond extract

Blend until smooth in high speed blender or food processor.

Set chocolate coated ladyfingers aside on parchment paper. Chill for a few minutes.


Variation 2: For Tiramisu-Style Ladyfingers
Dip ladyfingers in a strong concoction of coffee substitute, such as Bambu or Inca, mixed with a little honey or maple syrup. You want to soften them up while they still retain their shape.


Chocolate Brownie Crust
1/2 cup walnuts
1/2 cup pecans
1/4 cup pitted dates
1 tbs cacao powder
1 tbs carob powder
1 tsp vanilla extract

Place walnuts and pecans in a food processor and process until ground. Add dates, cacao, carob and vanilla extract. Process until crumbly.


Chocolate Mousse
I actually used Heathy's yummy Nutless Chocolate Mousse recipe from her new ebook (coming out very soon!) but any avocado-based mousse should do. This is the one from my Chocolate Mousse Cakes:

2 medium ripe avocados
1/2 cup almond milk
1/4 cup + 2 tbs water
1/4 cup cacao powder
1 tablespoon carob powder
1/2 cup raw honey or agave nectar
2 tablespoons maple syrup
1/2 whole vanilla bean
Pinch of salt
2 tablespoons lecithin powder*
1/2 cup melted coconut oil

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin granules (preferably non-GMO) at your local HFS. Before using in recipes, make sure to grind them up in a high speed blender of coffee grinder.

Blend all ingredients except the last two in high speed blender until smooth. Add lecithin and coconut oil and blend some more.


Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon vanilla extract
Pinch of salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder*

Blend all ingredients except the last two in high speed blender until smooth. Add lecithin and coconut oil and blend some more until thoroughly mixed. Set in fridge for about 1 hr.

Carmella's Notes:
~ If you can't find lecithin granules, you can use 2 teaspoons psyllium husks instead. As a result, I found that I had to let the cream set in the freezer rather than the fridge. The consistency also made it difficult for the cake to hold its shape well once at room temperature. However, this may not be a major issue if you keep the cake in the freezer, thawing pieces as needed.

~ If the Whipped Cream is too set, place container in hot water, stirring until desired consistency is reached.


Assembly