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Pear and Chocolate Mousse Cake

17/11/2023

I can guide you in preparing a delicious pear and chocolate mousse cake, an elegant dessert bursting with flavor.

Ingredients

For the biscuit base:

  • 200 g of dry biscuits (like Digestives or other butter biscuits)
  • 100 g of melted butter

For the chocolate mousse:

  • 200 g of dark chocolate (at least 70% cocoa)
  • 3 eggs, with yolks and whites separated
  • 50 g of sugar
  • 250 ml of fresh cream for desserts

For the pear mousse:

  • 3 mature but firm pears
  • Juice of 1/2 lemon
  • 250 ml of fresh cream for desserts
  • 3 sheets of gelatin (or a fish glue equivalent)
  • 2 tablespoons of powdered sugar (optional for more sweetness)

For the decoration:

  • Pear slices or chocolate shavings for garnishing
  • Powdered sugar for dusting (optional)

Preparation

For the biscuit base:

  1. Finely chop the biscuits using a mixer. Mix the chopped biscuits with the melted butter until you get a homogeneous mixture.
  2. Press the mixture onto the bottom of a springform pan about 22-24 cm in diameter, creating a uniform layer. Put in the refrigerator to cool while you prepare the mousses.

For the chocolate mousse:

  1. Melt the chocolate in a double boiler or microwave and let it cool down slightly.
  2. Whip the yolks with sugar until you obtain a light and fluffy mixture.
  3. Gently mix the melted chocolate into the whipped yolks.
  4. In another bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the egg whites into the chocolate mixture, alternating with the whipped cream until well combined.
  6. Pour the chocolate mousse over the biscuit base and put the cake back in the fridge.

For the pear mousse:

  1. Soak the gelatin sheets in cold water for 10 minutes.
  2. Peel the pears, remove the core, and cut them into pieces. Drizzle with lemon juice and blend until you get a puree.
  3. Warm part of the pear puree in a saucepan and dissolve the well-squeezed gelatin, stirring until fully melted. Add this gelatin to the rest of the pear puree and stir.
  4. Whip the cream with powdered sugar until firm and fold it into the pear puree, mixing gently.
  5. Pour the pear mousse over the now set chocolate mousse and put the cake back in the refrigerator for at least 4 hours, preferably overnight.

For the decoration:

  1. Just before serving, decorate the cake with fresh pear slices and chocolate shavings, and if desired, dust with powdered sugar.

Enjoy your meal! This pear and chocolate mousse cake is a perfect balance between the delicate sweetness of pears and the intensity of chocolate, ideal for concluding a special dinner.

Pear and Chocolate Mousse Cake