with DelMonte

  • Recipes
Milk chocolate mousse and pear verrines

Milk chocolate mousse and pear verrines

15 min
Sliced Pears in light syrup


  • 200 g couverture milk chocolate
  • 6 eggs
  • Salt
  • 1 Del Monte can 398 ml Pears in light syrup or in 100 % juice


  1. Melt the chocolate in the microwave or in a bain-marie until smooth. Pour into a large bowl.
  2. Separate the whites from the yolks.
  3. Incorporate the egg yolks one by one into the melted chocolate, mixing well between each yolk.
  4. Beat the egg whites with a pinch of salt until you obtain firm peaks.
  5. Very delicately add the egg whites to the chocolate mixture using a spatula (do not whisk to avoid breaking the egg whites).
  6. Divide among 6 verrines and leave to rest in the refrigerator for at least 2 hours.
  7. Drain the pears and cut them into small cubes.
  8. Add the diced pears on top of the chocolate mousses before serving. Enjoy!