Chocolate Mousse with Poached Pears
Pears combined with chocolate is a culinary marriage made in heaven!
- Serves: 6
- Products in this recipe:
You Will Need:
Ina’s Tip
Step-by-step chocolate shard technique:
Method:
Pears
Peel the pears and core. Cut each one into 6 - 8 wedges from top to bottom. In a medium saucepan, dissolve the sugar in the water and wine. Bring to the boil, add the star anise, pear wedges and a pinch of salt.
Simmer with lid on for 15 - 20 minutes depending on ripeness of pears, until they test soft with a tooth pick. Remove from the heat and allow to cool in the syrup.
Chocolate shards
Gently melt the chocolate in a small bowl over hot water. Spread the melted chocolate on one sheet of baking paper leaving a wide border. Lay the second sheet on top.
Use a rolling pin to gently level the chocolate between the sheets of baking paper. Roll out to the size of the paper, leaving a border. Roll the paper around the cardboard core and secure with paper clips. Leave to set hard in the fridge until ready to decorate the dessert.
To garnish:
unroll the paper and pull the top sheet straight while unrolling, this will splinter the chocolate on the bottom sheet into slightly rounded shards.
Mousse
Add espresso to 1 cup (250 ml) of water and mix according to package instructions. Do not fold the whipped cream in completely, but leave streaks of white to give a marbled effect.
Assembly
Spoon the poached pears and all the syrup into a glass bowl. Top with mousse and add chocolate shards.
Chocolate Mousse with Poached Pears
Pears combined with chocolate is a culinary marriage made in heaven!
- Serves: 6
- Products in this recipe:
You Will Need:
Method:
Pears
Peel the pears and core. Cut each one into 6 - 8 wedges from top to bottom. In a medium saucepan, dissolve the sugar in the water and wine. Bring to the boil, add the star anise, pear wedges and a pinch of salt.
Simmer with lid on for 15 - 20 minutes depending on ripeness of pears, until they test soft with a tooth pick. Remove from the heat and allow to cool in the syrup.
Chocolate shards
Gently melt the chocolate in a small bowl over hot water. Spread the melted chocolate on one sheet of baking paper leaving a wide border. Lay the second sheet on top.
Use a rolling pin to gently level the chocolate between the sheets of baking paper. Roll out to the size of the paper, leaving a border. Roll the paper around the cardboard core and secure with paper clips. Leave to set hard in the fridge until ready to decorate the dessert.
To garnish:
unroll the paper and pull the top sheet straight while unrolling, this will splinter the chocolate on the bottom sheet into slightly rounded shards.
Mousse
Add espresso to 1 cup (250 ml) of water and mix according to package instructions. Do not fold the whipped cream in completely, but leave streaks of white to give a marbled effect.
Assembly
Spoon the poached pears and all the syrup into a glass bowl. Top with mousse and add chocolate shards.