Pears filled with Chocolate Mousse (Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
red wine
cinnamon sticks
Peel the pears. Cook them in the wine and cinnamon sticks. Leave to cool . Cut off the top of the pears and carefully hollow them out.

Crème anglicise
Mix together in the bottom of the pear.
200g Callebaut Chocolate Mousse Whip up together. Add to the filling in the pears.

Finishing and presentation
Coat the lids of the pears with sugar syrup and top them with Callebaut Brésilienne. Place each pear on a long oblong dish and decorate by drizzling some crème anglaise around it.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info