For 6 persons
- 24 sponge fingers
- 1 can of pear (80g)
- 50g sugar
- 4 eggs
- 200g milk or dark chocolate
- 30g butter
- a pinch of salt
Pour the pear syrup from the can into a small recipient and soak the sponge fingers one by one in it. Line up the biscuits in a charlotte mould. Once done, put the mould in the fridge.
For the chocolate mousse I took the inspiration from my dark chocolate mousse recipe doing a few amendments. I know, I am lazy sometimes! Below is how I made the chocolate mousse.
Make the chocolate melt in a bain-marie. Once the chocolate is melted, add the butter and sugar.
Divide the yolks and the whites and add the yolks to the chocolate. Stir until well combined.
In a mixing bowl, add the pinch of salt to the egg whites and whip them up.
Mix one third of the chocolate with the eggs very carefully. Then add the remaining chocolate, mix well but very slowly to have a nice mousse. Add the pears previously cut in small cubes.
Now pour the chocolate and pear mixture into the mould lined up with the soaked bisuits. Keep in the fridge at least five hours before serving.