Mini chocolate charlotte with Baileys cream

Name: Mini chocolate charlotte with Baileys cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 ml Milk; 1 pack of "Paradise Cream" chocolate for 300 ml liquid; 130 ml Irish whiskey cream liqueur (e.g. Baileys); 250 g Whipped cream; 12 Ladyfingers; 50 g Sugar; 30 g Walnut kernels; 7-10 Tbsp Mint; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 ml Milk
1 pack of "Paradise Cream" chocolate for 300 ml liquid
130 ml Irish whiskey cream liqueur (e.g. Baileys)
250 g Whipped cream
12 Ladyfingers
50 g Sugar
30 g Walnut kernels
7-10 Tbsp Mint
7-10 Tbsp Aluminium foil

Directions

1
Preparation: Pour the milk into a narrow, tall mixing bowl. Add cream powder and mix briefly with the whisks of the hand mixer on the lowest setting. Whip everything from the highest setting until creamy. Add 30 ml liqueur. Whip cream until stiff and carefully fold in half with a dough scraper. Chill the rest of the cream
2
Put the rest of the liqueur in a bowl. Dip both sides of the lady fingers briefly into the liqueur. Pour the chocolate cream into the glasses (200 ml content each) and put the lady fingers into the cream. Melt the sugar in a pan over a mild heat. Add the walnuts, turn in the caramel and place on oiled aluminium foil and leave to cool. Spread the rest of the cream on the glasses and serve with walnut brittle. Decorate with mint if desired.