Ingredients
Pear Puree
- 2 pears (peeled and grated)
- 100 g apple-pear puree
- 1 tsp vanilla
- 1 1/2 tbsp gelatin powder
Chocolate Mousse
- 150 g dark chocolate (75%, sweetened with fructose)
- 52 g butter
- 15 g gelatin powder
- 285 g whipping cream
- 1 egg
- 1 egg yolk
- 1/2 tbsp rum
- 1/2 tbsp honey
- 75 g chopped walnuts
Servings: slices
Instructions
Pear Puree
- Cook the pears, apple-pear puree and vanilla on medium heat until very soft. The fruit should start to dissolve and you can help it a little with a hand stick mixer. Mix in the gelatin powder and let it cool a little before you spread it evenly over the cookie crust. Place in the fridge while you make the chocolate mousse.
Chocolate Mousse
- Melt the chocolate and butter over a water bath. Set aside and let cool a little.
- In a medium bowl, whisk the whipping cream until soft peaks form. In a separate bowl whisk the eggs and honey until foamy, then add the rum and mix well.
- Carefully mix the gelatin in the chocolate mixture to prevent any lumps from forming.
- Pour the melted chocolate in the egg mixture and top it with whipped cream. Fold carefully to prevent losing too much air. Once completely mixed, add walnuts and mix well.
- Pour the chocolate mousse in the cake form and spread evenly. Place in the fridge over night and decorate in the morning.
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