Prepare the feuillantine.

• Melt the chocolate in a bain marie.

• Whip the butter to obtain a creamy texture in your 18 cm basin.

• Add the praline and mix well.

• Pour in the melted chocolate and mix until you get a smooth, even texture.

• Crush up the brandy snaps and sprinkle them over the mixture.

• Mix gently with a spatula.

• Pour your mixture into a cake ring on a baking sheet.

• Store in the fridge for at least 1 hour.

Prepare the ganache.

• Boil the cream in the Affinity Saucepan. Remove from the heat as soon as it boils.

• Add the chocolate pieces and the sifted cocoa. Let the chocolate melt for 1 minute then mix.

• Add the butter in small pieces. Mix.

• Cover with film and put aside.

Prepare the mousse.

• Soak the gelatine sheet in cold water.

• Cut the passion fruit in half. Collect the pulp.

• Mix it and strain to collect the juice.

• Pour this juice, the egg and the brown sugar into a bain marie.

• Leave in the bain marie for 5 minutes while whisking.

• Melt your milk chocolate and add it to the previous mixture, as well as the drained gelatine sheet.

• Mix and set aside.

• When your mixture has cooled, whip the whipped cream.

• When the cream begins to thicken, add the mascarpone and continue to whisk until you obtain a firm whipped cream.

• Gently fold the whipped cream into the chocolate mixture using a spatula.

Move on to assembly.

• Put film on the bottom and sides of your charlotte mould.

• Arrange the sponge fingers all around the mould.

• Pour in the mousse, taking care not to leave any gaps between the mousse and the sponge fingers. Keep 2-3 tablespoons of mousse to one side.

• Place your feuillantine disc on top.

• Add the remainder of the mousse, making sure you cover the feuillantine well.

• Finish with a layer of sponge biscuits. Tamp down a bit.

• Store in the fridge for at least 2-3 hours.

• Take the charlotte out of the refrigerator, place it on your dish and pipe on the ganache using a vermicelli (grass) nozzle.

• Finish decorating with your chocolate eggs.