Kinder Charlotte

Ingredients

• 12 bars Kinder Bueno bars (8 bars for the ganache, 4 bars for assembly and decoration)
• 400 ml Whole liquid cream (minimum 30% fat) (Divided: 300 ml for the hot ganache, 100 ml cold to incorporate)
• 2 feuilles Sheet gelatin (Soak in 2 tbsp cold water)
• 200 g Ladyfingers (About 20 biscuits, to dip quickly in the cocoa‑milk mixture)
• 100 ml Whole milk (Slightly warm before mixing with the ganache and cocoa)
• 2 c.à.s Unsweetened cocoa powder (For the mixture that soaks the biscuits)

Instructions

1. Soak the gelatin

   Place the 2 gelatin sheets in a bowl of cold water for 5 minutes to soften them.

   Time: PT5M

2. Melt the Kinder Bueno with the hot cream

   Cut 8 Kinder Bueno bars into pieces, place them in a saucepan with 300 ml whole liquid cream. Heat over low heat while stirring until a smooth texture is achieved.

   Time: PT10M

   Temperature: 90°C

3. Incorporate the gelatin and the cold cream

   Squeeze the gelatin, add it to the saucepan off the heat and stir until fully dissolved. Then add the 100 ml cold cream and mix again.

   Time: PT5M

4. Cool the ganache

   Pour the ganache into a large bowl, cover with cling film in direct contact and place in the refrigerator for at least 4 hours (or overnight) until it thickens.

   Time: PT4H

5. Prepare the mold

   Arrange the remaining 4 Kinder Bueno bars around the bottom and sides of the charlotte mold, pressing them lightly so they adhere.

   Time: PT5M

6. Whisk the ganache

   Remove the ganache from the refrigerator and whisk on medium speed until a firm and airy consistency is achieved.

   Time: PT5M

7. Prepare the cocoa‑milk mixture

   In a small bowl, mix the slightly warm milk, cocoa powder and a tablespoon of ganache to obtain a smooth paste.

   Time: PT3M

8. Dip the ladyfingers

   Dip each ladyfinger into the cocoa‑milk mixture for 1‑2 seconds, then place them on the ganache in the mold to form the first layer.

   Time: PT10M

9. Assemble alternating layers

   Alternate a thick layer of ganache, then a layer of dipped biscuits, until the mold is completely filled. Finish with a layer of ganache.

   Time: PT10M

10. Freeze the assembly (optional)

    Place the mold in the freezer for 4 hours or overnight to facilitate unmolding.

    Time: PT4H

11. Unmold and let rest

    Remove the cake from the freezer, let it thaw in the refrigerator for about 7 hours, then unmold gently.

    Time: PT7H

12. Decorate and serve

    Decorate the surface with the small chocolate beads from the center of the Kinder Bueno, then serve chilled.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kinder Bueno bars: Hazelnut chocolate bars
• Instead of Whole liquid cream (minimum 30% fat): Heavy cream
• Instead of Sheet gelatin: Powdered gelatin (1 tsp)
• Instead of Ladyfingers: Savoiardi
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Unsweetened cocoa powder: Raw cocoa powder

Equipment Needed

• Saucepan
• Bowl for gelatin
• Electric or manual whisk
• Silicone spatula
• Charlotte mold (ring)
• Cling film
• Refrigerator
• Freezer (optional) (optional)
• Kitchen scale
• Teaspoon and tablespoon

Critical Steps — Do Not Skip

• Melt the Kinder Bueno with the cream without burning
• Cool the ganache until it thickens
• Assemble the layers without letting the biscuits become soggy

Chef Tips from the Video

• Use a silicone spatula to smooth the surface without damaging the mold
• For an even more indulgent effect, add toasted hazelnut pieces between the layers.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, well covered, for up to 3 days.

Freezer: Can be frozen for 1 month, well wrapped in cling film then in a freezer bag.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ganache the day before
• Assemble the cake the day before and freeze for easy unmolding on the day.