Ingredients
- 200 g couverture milk chocolate
- 6 eggs
- Salt
-
1 Del Monte can 398 ml Pears in light syrup or in 100 % juice
Preparation
- Melt the chocolate in the microwave or in a bain-marie until smooth. Pour into a large bowl.
- Separate the whites from the yolks.
- Incorporate the egg yolks one by one into the melted chocolate, mixing well between each yolk.
- Beat the egg whites with a pinch of salt until you obtain firm peaks.
- Very delicately add the egg whites to the chocolate mixture using a spatula (do not whisk to avoid breaking the egg whites).
- Divide among 6 verrines and leave to rest in the refrigerator for at least 2 hours.
- Drain the pears and cut them into small cubes.
- Add the diced pears on top of the chocolate mousses before serving. Enjoy!
