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For a 20 cm charlotte mold
200 g cooking chocolate
6 eggs
1 pinch of salt
1 can of pears in syrup (410 g)
40 ladyfingers
Rum (optional)
Recipe preparation
1- Separate the whites from the yolks. Reserve the yolks and place the whites in a large bowl.
2- Prepare the chocolate mousse: Melt the chocolate in the microwave. Mix the melted chocolate and egg yolks well.
3- Add a pinch of salt to the egg whites, then beat them until stiff peaks form. Gently fold the stiff peaks into the chocolate mixture, in several batches. Set the chocolate mousse aside.
4- Cut the pears into fairly thin slices. Line the charlotte mold with plastic wrap. In a shallow dish, mix the rum with the pear syrup.
5- Quickly dip the ladyfingers in the pear syrup, and use them as needed to line the sides and bottom of the mold.
Arrange a layer of sliced pears, then the chocolate mousse halfway down the mold. Cover the surface with ladyfingers soaked in the syrup, then spread a layer of pears. Pour on the chocolate mousse, then finish the charlotte by topping it with the ladyfingers.
6- Cover the chocolate pear charlotte with plastic wrap and let it set in the refrigerator for at least 6 hours.
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