Chocolate and pear savarin
This chocolate savarin has nothing to do with the classic savarin. Forget the rum, but keep the shape of a typical savarin. For this recipe the base is an indulgent chocolate sponge topped with a savarin shaped chocolate mousse. Vanilla-flavoured, caramelised pear cubes do the rest.
Recipe
Dacquoise sponge cake "Belle-Hélène'
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Whisk together until stiff. |
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Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times. |
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Chop the Callets™ and fold in the previous mix. Spread out on a baking tray and bake for 15 to 20 minutes at 180°C |
Dark chocolate mousse
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Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer. |
Caramelised pears
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Caramelise and add the diced pears, the vanilla seeds and a dash of pear puree and cook for 2-3 minutes. Leave to cool. |
Finishing and presentation
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Cut out circles from the dacquoise. Remove the chocolate mousse savarins from the moulds and arrange one on top of the dacquoise. Pour some ChocO’shine™ Dark on top and finish with a spoon of caramelised pears. |