Chocolate-Pear Charlotte
- 6 pers
- 40 min preparation time
- Level Easy
- 20 min cooking time
Ingredients
- 25 spoon cookies
- 4 pears in syrup
- 120 g of sugar-free dark chocolate chips Sainte Lucie
- 1 teaspoon of bourbon vanilla extract Sainte Lucie
- 290 g of pears in syrup, drained
- 2.5 sheets of gelatin Sainte Lucie
- 370 g of whole heavy cream
- 75 g powdered sugar
- Chocolate chips Sainte Lucie
- Ground cinnamon
Gourmet tip
Add a pinch of cinnamon to the pears to gently enhance their flavors.
Preparation
- Heat 100 g of water, 50 g of sugar, and the vanilla until it forms a syrup. Quickly dip the ladyfingers in the syrup, then arrange them on the bottom and along the sides of a charlotte mold.
- Melt the 120 g of sugar-free dark chocolate chips.
- Whip 190 g of heavy cream into whipped cream, then gently fold in the melted chocolate to create a light mousse.
- Pour the chocolate mousse into the pan until it reaches halfway up the sides. Cover with a layer of lightly soaked cookies.
- Blend the pears until smooth. Whip 180 g of heavy cream with 25 g of sugar until stiff peaks form.
- Then gently fold in the pear purée to create a light and airy mousse.
- Pour half of the pear mousse over the cookies, add a few diced pear pieces, then cover with the remaining mousse. Smooth the surface.
- Place the charlotte in the refrigerator for at least 5 hours, ideally overnight. Just before serving, garnish with a few pear slices and chocolate shavings.
