Chocolate mousse with caramelized pears
A dessert packed with magical taste sensations
This light, creamy mousse is made even more mouth-watering by the delicate grappa aroma of our beloved Chocozen. The recipe is from Giallo Zafferano, which is one of the most popular blogs among lovers of gourmet cuisine. It’s a quick, simple way to round off a meal with a sophisticated touch and sublime flavours.
100 ml of milk
350 ml of cream
3 egg yolks
3 tablespoons of cane sugar
200 g of dark chocolate
1 teaspoon of Chocozen
3 Williams pears
1 tablespoon of sunflower oil
Put the egg yolks, milk and sugar into a small saucepan and stir thoroughly. Finely grate the dark chocolate and add it to the saucepan. Cook it over a low heat and turn off the hob when the first bubbles appear. Whip the cream but don’t make it too thick. Add it to the mixture in the pan and stir gently, moving from the top to the bottom. Add the Chocozen. Serve in cocktail glasses and decorate with chopped hazelnuts. If you’d like to give it an exclusive twist, cut the pears into thin slices and cook them for a second on each side in a non-stick frying pan. Add the sugar while they’re cooking to caramelize them. Use them to decorate the mousse.
