Chocolate and pear savarin

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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 instructions

(Fill in the desired quantity and recalculate)

Dacquoise sponge cake "Belle-Hélène'

  • 250g
    egg white
  • 80g

Whisk together until stiff.

Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times.

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


Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer.

Caramelised pears

  • Q.S.
    diced sugared pears
  • 1pod(s)
  • Q.S.
    pear puree

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


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.