Make a chocolate mousse in the usual way and with the favorite recipe.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make climbing pears stuffed with chocolate mousse: |
| 4 pears for cooking almÃbar 1/2 vanilla pod chocolate mousse English cream light cacao bitter 400 g of black chocolate 15 g of ground coffee 400 cc of liquid cream 35 g of sugar 4 clear of eggs |
Ingredients to make climbing pears stuffed with chocolate mousse:
2. It is advisable to make the mousse several hours in advance or even eve.
3. Peel the pears without removing the rabbit and climbing them in the syrup, to which we will have added the vanilla sheath split in half in the longitudinal direction, until they are tender but whole. Let cool in the syrup.
4. Once the mousse has curdled and the pears are cold, drain and empty them carefully with the help of a corkscrew.
5. Reserve the Rabito.
6. Put the mousse in a pastry bag and fill with it the pears.
7. Put the Rabito again.
8. To serve, cover the background of the dishes with English cream, dispose of a pear in the center, sprinkle with a thread of cooking syrup and sprinkle with a bit of bitter cocoa.
9. I make a chocolate mousse to coffee whose recipe you can find in chocolate to coffee this mousse can not only be prepared as a vispe, but it improves ostensibly.
10. Not taking egg or butter yolks, it is lighter than traditional recipes.
11. Boil half a glass of water.
12. Add the coffee, lower the heat and let it boil without barely bolbotones for 5 minutes.
13. Go through a sieve or filter. 2) Put the coffee in a medium saucepan, add chocolate chocolate and put over very soft heat until it melts, constantly stirring with a wooden spatula. Let temper.
14. Beat the cream with a rod whisper until you get a light chantilly.
15. It should not be very whipped, but fluid, to prevent the mousse from being hard.
16. mix gently with melted and almost cold chocolate.
17. In a wide bowl, mount the whites, with rod or electric whistle, starting gently and increasing the rhythm progressively.
18. When they begin to form foam, add the sugar in the form of fine rain and continue beating, increasingly speed, until you get a compact meringue.
19. Gently incorporate into the mixture of chocolate and cream, with enveloping movements so that it does not fall.
20. Put the mousse in a wide bowl of glass or porcelain or in individual bowls and put the refrigerator for at least 3 hours.
21. Serve decorated with mounted cream rosettes and coffee beans (they can be caramel).
22. To make the syrup, bring 500 g of sugar to a boil and 1/2 liter of water (with vanilla) and cook for 1 minute.
23. According to the amount of pears used and their size, a greater amount of syrup will be necessary.
24. What can be used on this syrup to accompany other desserts or to prepare delicious sorbets.
25. You can also cut the pears into three pieces wide, fill them with the mousse and recompose them.
26. For 4 people.
