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Chocolate and Macaroon Charlotte: St. Emilion au Chocolat (Emeril Lagasse) Recipe

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Chocolate and Macaroon Charlotte: St. Emilion au Chocolat (Emeril Lagasse)
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Ingredients
9
Count
Nutrition
169
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Lightly grease a 1-quart charlotte mold.
  2. Place the chocolate in a medium heat-proof bowl. In a small saucepan, scald the milk and sugar. Remove from the heat and pour over the chocolate. Stir to blend. Let cool, then beat in the egg yolks until smooth and shiny. Add the orange peel and beat to incorporate. Let cool completely.
  3. In a clean bowl, beat the egg whites with a pinch of salt until stiff. Fold 1/2 of the whites into the chocolate mixture to lighten. Gently fold in the remainder.
  4. In a small bowl, combine the cognac and water. Dip the macaroons 1 at a time into the mixture, then layer across the mold, flat side down. Arrange additional macaroons up the sides of the mold, flat sides out. Spoon 1/2 of the chocolate mixture into the mold, and top with a layer of macaroons. Add the remaining chocolate mixture and top with the remaining macaroons.
  5. Cover with plastic wrap and place a plate on top. Place a weight (such as a large can or measuring cup filled with water) on the plate and refrigerate until set, at least 8 hours or overnight.
  6. To serve, remove the weight and plate and unwrap. Place a platter on top of the charlotte and invert, shaking slightly to release and remove the mold. Thinly slice. Garnish with chocolate shavings and serve.
  7. Macaroons St. Emilion:
  8. 1 1/3 cups ground almonds
  9. 1 1/2 cups confectioners' sugar, plus more for dusting
  10. 6 tablespoons Sauternes, Barsac or other sweet white wine
  11. 3 large egg whites
  12. Preheat the oven to 350 degrees F.
  13. Line a baking sheet with parchment paper and grease the paper. Set aside.
  14. In a bowl, mix together the almonds, 1 1/2 cups sugar, and wine.
  15. In a separate bowl, beat the egg whites until stiff. Whisk into the almond mixture. Transfer to a saucepan and over the barest heat, whisk to dry slightly. Remove from the heat and let cool.
  16. When cool, spoon tablespoons of the mixture onto the prepared sheet and flatten slightly. Sprinkle lightly with powdered sugar. Bake until crisp on the top rack of the oven, 15 to 20 minutes. Do not let brown.
  17. Remove from the oven and lift one end of the paper. Pour a small glass of water under the paper. (The resulting steam will loosen the macaroons.) Let sit for 2 minutes, then remove to a rack to cool.
  18. Yield: about 1 dozen
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.6 Kcal (706 kJ)
Calories from fat 73.53 Kcal
% Daily Value*
Total Fat 8.17g 13%
Cholesterol 93.2mg 31%
Sodium 42.25mg 2%
Potassium 120.39mg 3%
Total Carbs 16.94g 6%
Sugars 14.83g 59%
Dietary Fiber 1.17g 5%
Protein 4.32g 9%
Vitamin C 0.5mg 1%
Iron 1.1mg 6%
Calcium 34.1mg 3%
Amount Per 100 g
Calories 215.67 Kcal (903 kJ)
Calories from fat 94.06 Kcal
% Daily Value*
Total Fat 10.45g 13%
Cholesterol 119.23mg 31%
Sodium 54.05mg 2%
Potassium 154.01mg 3%
Total Carbs 21.67g 6%
Sugars 18.96g 59%
Dietary Fiber 1.5g 5%
Protein 5.52g 9%
Vitamin C 0.6mg 1%
Iron 1.4mg 6%
Calcium 43.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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