Chocolate Pear Charlotte

Chocolate Pear Charlotte easy recipe - Lilie Bakery

A gourmet dessert to share with your loved ones: the Chocolate Pear Charlotte ! Inside, a pear mousse with diced pear and a melting chocolate mousse surrounded by soft spoon biscuits. A simple and accessible recipe, perfect to end a meal on a light note...

What you will like with this chocolate pear charlotte

  • flavors : the very gourmet pear and chocolate duo! The pear taste in the mousse is reinforced with diced pears. The chocolate is present but not very full-bodied.
  • texture : this charlotte is very light in the mouth, perfect for the end of a meal. The two mousses are melting and the biscuits soft.
  • difficulty level : very simple (even more so if you take canned pears in syrup). You can prepare this chocolate pear charlotte in advance the day before. You'll need an adjustable pastry ring to achieve it.
Chocolate Pear Charlotte - Lilie Bakery

The choice of ingredients

  • spoon cookies : take good quality biscuits, not to be confused with ladyfingers which are drier. You can make them yourself if you feel like it.
  • Pears In Syrup : I made my pears in homemade syrup, I explain how to do it in my recipe. You can also buy them canned commercially. If you make them at home, be sure to take them very ripe so that they have the maximum taste.

How to make a chocolate pear charlotte?

  1. We soak the biscuits spoon and we garnish the circle : this is what constitutes the base of our charlotte.
  2. Prepare the chocolate mousse then we pour it into the bottom, on the spoon biscuits.
  3. We add a layer of spoon cookies soaked.
  4. Prepare the pear mousse with the mixed pears in syrup and whipped cream.
  5. We pour half of this mousse in the mold then we add diced pear.
  6. Finally we pour the rest of the foam, smooth and put the chocolate pear charlotte in refrigerator for at least 5 hours.

NB: the detailed recipe with all the quantities is given to you at the bottom of the page.

My tips for making your charlotte perfectly successful

  • squeeze your biscuits tightly against the circle at the very beginning of the recipe: this prevents the mousse from running down the sides, which is a little less attractive.
  • Beat the whipped cream firmly in each of the mousses, this avoids having too liquid a consistency when filling the mould.
  • take cooling time into account : it is very important to have a chocolate pear charlotte that cuts out perfectly.

How to store this chocolate pear charlotte?

As it contains cream, this chocolate pear charlotte must be kept in the refrigerator. You can keep it about 3-4 days, ideally under a bell to prevent it from taking on the smell of other foods.

Pear Chocolate Charlotte - Lilie Bakery

Other recipes to try

If you like this type of dessert to share, I invite you to take a look at these other recipes from the blog:

If you make this chocolate pear charlotte, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty charlottes!

Chocolate pear charlotte recipe - Lilie Bakery
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4.8 on 148 votes

Charlotte Pear Chocolate, Easy and Light

Easy and delicious, a charlotte with two flavors: pear mousse and chocolate mousse for a very light result...
Prep time40 minutes
Cook time20 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Charlotte
Yield: 6 people

Ingredients:

Cookies and soaking

  • 25 spoon cookies
  • 100 g water
  • 50 g granulated sugar
  • 1 cc natural vanilla extract

Chocolate mousse

  • 120 g dark pastry chocolate with 52% cocoa
  • 190 g whole liquid cream 30% mg
  • 1 gelatin sheet Vahine

Pear mousse

  • 290 g drained pears in syrup or homemade recipe: heat 20-4 peeled ripe pears for 5 min in 1L of simmering water + 250g brown sugar + 1tsp vanilla. Leave to cool in the juice and drain.
  • 180 g whole liquid cream 30% mg
  • 25 g granulated sugar
  • 2,5 gelatin sheets Vahine

Décor

  • Sliced ​​pear in syrup
  • Chocolate chips

Instructions:

Soak the cookies

  • In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and let the resulting soaking syrup cool down.
  • Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
  • Take a spoon biscuit, then dip its flat side in the syrup then place it against the inside of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.

Chocolate mousse

  • Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 50g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
  • Whip the remaining cream (140g) with a mixer to obtain firm whipped cream. With a spatula, incorporate the melted chocolate in two batches.
  • Place this chocolate mousse in the mold, on the biscuits, filling up to half of the height.
  • Soak spoon biscuits then place them on the chocolate mousse, pressing well. Refrigerate for about 1 hour.

Pear mousse

  • Soften the gelatin in cold water. Blend 210g of drained pears in syrup.
  • In a saucepan, pour half of the pear puree and heat over low heat. Off the heat, melt the drained gelatin. Add the rest of the pear puree and let cool.
  • Whip the liquid cream and powdered sugar until stiff. Incorporate the pear purée in two batches with a spatula.
  • Dice the remaining 80g of pears in syrup.
  • Pour half of the pear mousse into the mold, over the biscuits. Place the diced pears then cover with the rest of the mousse. Smooth and refrigerate for at least 5 hours, or even overnight.
  • Just before serving, add chocolate shavings on top of the charlotte and a sliced ​​pear in syrup.

Notes:

This chocolate pear charlotte can be kept in the fridge for about 3-4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
7th October, 2022
21th October, 2022

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92 comments

  1. Reply

    LadyMilonguera

    15th October, 2022

    5 stars
    This cake is wonderful!

  2. Reply

    Jonathan

    15th October, 2022

    Hello,

    Great Charlotte.
    What is the exact size of the circle you used please?
    Canned pears drained then mixed give something very thick?
    Thank you in advance
    John

    • Reply

      Lilie bakery

      15th October, 2022

      Hello Jonathan, as specified in the recipe the circle must be set to 18cm. The pears in syrup, once mixed, are like very fine compote in terms of texture. Goodbye :)

  3. Reply

    Fatiha

    15th October, 2022

    Thank you for this recipe !
    The melted chocolate must be hot or cold when it is incorporated into the whipped cream?

    • Reply

      Lilie bakery

      21th October, 2022

      Hello Fatiha, neither, the chocolate should be lukewarm. It is incorporated twice, with a spatula as specified. Goodbye :)

  4. Reply

    Jonathan

    15th October, 2022

    Hello again,

    *18cm okay I missed that.
    So that reassures me about the pear mix.
    Merci à vous

    John

  5. Reply

    Lea

    16th October, 2022

    Hi,

    Do you have any idea how much agar-agar to replace gelatin?

    The thank you box

    Good night

    • Reply

      Lilie bakery

      21th October, 2022

      Hello Léa, I never use agar agar but I believe that the doses to use are indicated on the box. Goodbye :)

  6. Reply

    Emma

    4th November 2022

    5 stars
    Charlotte made for my birthday and there is only one word that came to mind for all of us: delicious
    The cake is perfectly balanced: sugar, chocolate and fresh pears.
    A pure moment of gluttony as we like.
    We were already fond of your cookies…
    Congratulations on your achievements and your sharing.

    • Reply

      Lilie bakery

      5th November 2022

      Thank you Emma for your positive feedback, I'm really glad you liked it! Goodbye :)

  7. Reply

    Nicolas

    8th November 2022

    Appetizing!
    I'm going to try replacing the layers of biscuits with 2 discs of sponge cake!

  8. Reply

    Magali

    29th November 2022

    5 stars
    Charlotte made this weekend and for a first it was very successful! Everyone was impressed and really enjoyed themselves, thank you so much for sharing the recipe.

    • Reply

      Lilie bakery

      December 1, 2022

      Many thanks for your return! Glad you like the charlotte :) See you soon

  9. Reply

    Fanny

    December 4, 2022

    A real treat, this pear chocolate charlotte!! For a 1st it was a great success! Thanks for the recipe!! To be treasured!

    • Reply

      Lilie bakery

      December 6, 2022

      Hello Fanny, thank you for your feedback! Glad you like this charlotte. Goodbye :)

  10. Reply

    Anne

    December 16, 2022

    Hello,

    No mold found in 18 I only have 24cm… do you know if the doses should be increased so that the layers are thick enough???
    I'm going to make it for Christmas the budget is very tight I can't buy a mold...

    • Reply

      Lilie bakery

      December 17, 2022

      Hello Anne, you simply have to do a volume calculation. For your case, multiply the ingredients by 1,77 (your mold must be the same height as mine 9cm, important for a charlotte).

  11. Reply

    Eva

    December 26, 2022

    5 stars
    Very good recipe, easy to make and which has conquered the palate of Christmas guests!
    Merci!

    • Reply

      Lilie bakery

      December 27, 2022

      Thank you Eva! Goodbye :)

  12. Reply

    monique

    14th January 2023

    I just jotted down the recipe and will be making it this weekend.

  13. Reply

    Aysha

    31th January 2023

    Hello, I don't have an 18 cm diameter pastry ring but on the other hand I have one 20 cm in diameter, can I use it for this recipe without modifying the quantity of ingredient?
    If not, if I need to change the amount of ingredients, how much should I do?
    Thank you, Aysha

    • Reply

      Lilie bakery

      1th February 2023

      Hello Aysha, if you change the diameter you have to change the quantity of ingredients. After a volume calculation (Pi x radius x radius x height) of my mold then yours. You divide your volume by my volume and you get 1,23. This is the number by which you need to multiply each ingredient. Goodbye :)

  14. Reply

    Aysha

    1th February 2023

    Thank you for your reply!

  15. Reply

    Melissa

    28th February 2023

    Hello
    Is it possible to make the chocolate part simply as a chocolate mousse (eggs + chocolate) thank you

    • Reply

      Lilie bakery

      March 2, 2023

      Hello Mélissa, no I do not advise you, it will not fit in a charlotte. Trust the recipe it's very simple to prepare :) See you soon

  16. Reply

    Barbara

    March 2, 2023

    5 stars
    Hello,
    Is it possible to make it without gelatin? THANKS

    • Reply

      Lilie bakery

      March 2, 2023

      Hello Barbara, gelatin is essential here to hold the charlotte. See you soon :)

  17. Reply

    Barbara

    March 4, 2023

    Hello
    Can we not put cookies on top of the chocolate mousse and put the pear mousse directly?
    Thank you

    • Reply

      Lilie bakery

      March 6, 2023

      Hello Barbara, you can modify my original recipe in this sense. The result will be even lighter (than foam can be disgusting for some). See you soon :)

  18. Reply

    CHANTAL

    March 4, 2023

    5 stars
    Hello
    Excellent recipe I made it twice it is always a great success
    Thank you very much

    • Reply

      Lilie bakery

      March 6, 2023

      Thank you Chantal, glad you like the charlotte! See you soon :)

  19. Reply

    Patrick

    March 13, 2023

    5 stars
    Hello,
    I made the charlotte by making my own peaches in syrup as indicated in the recipe.
    I then added more diced pear (150g instead of 80g).
    Everyone feasted !
    The recipe is very well explained, easy and the result excellent!
    Thank you for this recipe !

    • Reply

      Lilie bakery

      March 14, 2023

      Thanks Patrick!

  20. Reply

    Amandine

    March 18, 2023

    Hello, I have a mold of 25 cm in diameter, by how much should I multiply my quantities? And would that fit well at least for 10 people? Thank you for your reply. Good day

    • Reply

      Lilie bakery

      March 20, 2023

      Hello Amandine, to change the quantities from an 18 mold (mine) to a 25 mold (yours), you have to calculate the volume of each (3,14 x radius x radius). Then divide your mold volume by my mold volume. So we get 1,93 = the number by which you have to multiply each ingredient. See you soon :)

  21. Reply

    rejane

    March 21, 2023

    I serve the chocolate and pear Charlotte With English cream, it's excellent

    • Reply

      Lilie bakery

      March 30, 2023

      Thank you Réjane for your feedback! See you soon :)

  22. Reply

    Natalia

    April 9th

    5 stars
    A delight

  23. Reply

    Bernard

    April 9th

    Very good light and tasty recipe, I made it with a circle of 26 cm for 12 people, on the other hand I put pieces of fresh and very ripe pears.
    Thank you for this recipe

    • Reply

      Lilie bakery

      April 11th

      Thank you for your feedback Bernard! See you soon :)

  24. Reply

    Mary Caroline

    8th May 2023

    5 stars
    Thank you very much, really great recipe, everyone enjoyed it.

    • Reply

      Lilie bakery

      11th May 2023

      My pleasure ! Thank you for your feedback Marie Caroline! See you soon :)

  25. Reply

    Clelia Ghislaine Marie

    21th May 2023

    Thank you for this perfect recipe which was that of my first charlotte, made yesterday and tasted today. I bought my mold on purpose ☺️. I haven't changed the recommendations at all: everything is there: a pretty presentation, slightly sweet with lots of taste. A big thank-you!

    • Reply

      Lilie bakery

      26th May 2023

      Thank you very much for your message ! I'm really happy that you like my little charlotte :) See you soon!

  26. Reply

    Louvie

    21th May 2023

    Hello, I can't get my foam cream to rise… how should I do it??

    • Reply

      Lilie bakery

      26th May 2023

      Hello Louvie, to make whipped cream, the cream must be very cold. It forms gradually over several minutes. To speed up the setting you can put your bowl and your whisk in the freezer 10 minutes before pouring the cream. I hope these tips will help you. See you soon :)

  27. Reply

    Adriane

    July 8, 2023

    5 stars
    Hello
    My 2 whipped creams did not set yet I had put everything in the cold. I added a little gelatin suddenly
    ! I'm unmolding tomorrow morning but I'm afraid it's too liquid suddenly :-/

    • Reply

      Lilie bakery

      July 11, 2023

      Hello Adriane, I'll give you some tips for making a success of your whipped cream next time: cream which must be very cold (essential), do not whip by hand but with an electric mixer or a food processor, possibly place your whisk and your bowl in the freezer for a few minutes before whipping. With all this, impossible to miss :) See you soon

  28. Reply

    Dorothee

    August 25, 2023

    Hello, I don't have a circle, can I try in a classic charlotte mould? Which means I have to unmold it...

    • Reply

      Lilie bakery

      August 28, 2023

      Hello Dorothée, I have never tried with a charlotte mould, but once the mousse is set, you should be able to unmold the charlotte I think, to test! See you soon :)

  29. Reply

    fatema

    September 4, 2023

    5 stars
    Hello,
    Another perfect recipe and super easy to follow for the realization :)
    Thanks again for sharing your experience!

    • Reply

      Lilie bakery

      September 4, 2023

      Thank you very much Fatema for your feedback! See you soon for other recipes :)

  30. Reply

    Pauline

    September 19, 2023

    Good evening,
    Then make this charlotte tomorrow and freeze it until Sunday? THANKS

    • Reply

      Lilie bakery

      September 20, 2023

      Hello Pauline, yes you can freeze it for a few days. To defrost it, it will be in the refrigerator (slow defrosting) for approximately 4-6 hours. See you soon :)

  31. Reply

    clo

    1th October, 2023

    5 stars
    hello so I tried but I made the spoon biscuit myself, and the same for the poached pears, so I collected the syrup (very little) to lengthen the pears mix, soak with a little pear alcohol + syrup, it was very delicious, I will do it again and do it even better next time. THANKS.

    • Reply

      Lilie bakery

      2th October, 2023

      Thank you Clo for your feedback! See you soon :)

  32. Reply

    nathalie

    23th October, 2023

    5 stars
    Hi,
    Charlotte made this Sunday, my guests and we found it perfect, not too sweet as we like. Worthy of a pastry chef's cake and easy to make. I would do it again with other perfumes.
    Thank you

    • Reply

      Lilie bakery

      26th October, 2023

      Thank you very much Nathalie! I have other charlotte recipes on the site if you're interested, see you soon :)

  33. Reply

    Annick

    28th October, 2023

    Bonsoir
    I just made the recipe. For the pear mousse, my whipped cream was perfect, I added the pear puree in two batches but the texture seems strange to me, the whipped cream looks like little lumps. I still put it in the fridge for tomorrow

    • Reply

      Lilie bakery

      6th November 2023

      Hello Annick, don't worry, it's normal because it's the pear puree that you see. With gelatin it then sets well like a mousse. See you soon :)

  34. Reply

    Cloé

    29th October, 2023

    5 stars
    Thank you for this recipe, tested this weekend for my daughter's birthday, by doubling the quantities, setting my circle to 24cm we were able to make 15/16 parts. Everyone appreciated it ! Perfect foams, very good hold. It was the first time I made a charlotte!

    • Reply

      Lilie bakery

      2th November 2023

      Thank you Cloé for your message! Glad you like it! See you soon :)

  35. Reply

    gwendoline

    6th November 2023

    5 stars
    Cake made even though I have never really made pastries. It is simple and very well explained! He is beautiful and very good. Not too sweet either. It had its effect, and was really very good!
    I will definitely do it again!

    • Reply

      Lilie bakery

      10th November 2023

      Thank you very much Gwendoline! I try to make pastry as accessible as possible, and I'm delighted that you like the charlotte, see you soon :)

  36. Reply

    Fatima

    December 1, 2023

    Hello,
    The circle that you offer us at a height of 8 cm
    Will this work for the recipe? or is it necessarily 9cm? THANKS

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Fatima, my circle is 9cm high but for this charlotte, it is the biscuits which retain the mousse, not the circle. So you can take a circle 8cm high and that will work too. See you soon :)

  37. Reply

    Anne

    December 18, 2023

    5 stars
    Hello
    I already made the charlotte for a birthday by tripling the quantities and it was a real success.... everyone enjoyed it and it was easy to prepare,
    I really want to try it as a log for Christmas but I don't really know how to garnish it like a log after unmolding. Have you ever tried ? Do you have an idea ?
    Thank you

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Anne, thank you for your feedback! I've never tried it in a log, you'll have to adjust the quantities yourself, see you soon :)

  38. Reply

    Anne

    December 19, 2023

    Hello

    For quantities no worries I manage
    In fact, I'm looking for an idea to garnish it after unmolding.

    Merci :)

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Anne, you can simply take inspiration from my garnish that you see in the photos. See you soon :)

  39. Reply

    Bruno

    December 25, 2023

    5 stars
    Hello Lilie,
    First of all, thank you for your recipes which are excellent. I made this pear-chocolate charlotte for Christmas and my wife told me she had never eaten such a good charlotte (with fresh pears as suggested), she had it a second time, that’s saying something! I had previously made your raspberry white chocolate bavarian recipe several times and my guests all enjoyed it and congratulated me (in this case I would like to point out that it is largely thanks to you and your very precise recipes that the result is so good). I would definitely try other recipes and thank you again for the precision and for your explanations for the unfolding of the recipes. I wish you an excellent Christmas.

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Bruno, that’s very kind of you! I'm really happy that you treat your loved ones with these homemade desserts! Happy end of the year to you :)

  40. Reply

    Buckskin

    8th January 2024

    Hello, I'm planning to make this recipe for my husband's birthday and I'm sure it will have a great effect!!
    I obviously haven't read all the comments, so please forgive me if this has already been suggested:
    for me, it is obvious that I will soak the spoon biscuits in the pear juice, too bad not to use it and make another one with sugar... even if it means adding a little water.
    Isn't that a good idea?
    Good luck to you and thank you for the clarity of presentation

    • Reply

      Lilie bakery

      8th January 2024

      Hello Isabelle, if you prefer you can use the juice of the pears to soak your biscuits: I prefer to make the vanilla syrup for which I give the recipe. See you soon :)

  41. Reply

    Nancy

    7th February 2024

    Very pretty charlotte which had its effect!
    Thank you very much for this magnificent recipe whose flavors are very balanced.
    A delight, which 2 of us tasted over 3 days

    • Reply

      Lilie bakery

      10th February 2024

      Thank you very much Nancy, you are right, she makes this chocolate pear charlotte on her own, at the end of the meal it's what you need :) See you soon

  42. Reply

    Cat

    20th February 2024

    5 stars
    Hello
    How high is the pastry ring?
    Thank you in advance for your answer

    • Reply

      Lilie bakery

      March 18, 2024

      Hello Kat, my pastry circle is 9cm high for this chocolate pear charlotte. See you soon :)

  43. Reply

    Amandine

    March 12, 2024

    5 stars
    Thank you for this recipe ! The charlotte was very successful. Very light and not at all cloying, it is perfect to finish a hearty meal. I'm going to do it again soon!

    • Reply

      Lilie bakery

      March 14, 2024

      Thank you very much Amandine for your feedback! Glad you like it, see you soon :)

  44. Reply

    Jess

    March 28, 2024

    5 stars
    Delicious and simple recipe for the first time for my 3 year old's birthday... Successful Chantilly pear mousse, super foamy but on the other hand my chocolate mousse was a little more compact, how can I remedy this for the next time?

    • Reply

      Lilie bakery

      April 8th

      Hello Jess, glad you like this charlotte! It's completely normal (and it's done on purpose) that the bottom chocolate layer is denser and more delicious than the light and fruity top layer. I wanted to make a contrast of texture and flavor, I think my readers really like it if I judge all their messages :) See you soon

  45. Reply

    Anne Sophie

    March 31, 2024

    5 stars
    Hello,
    Even though I squeezed the biscuits, the chocolate mousse went under my pastry ring. Can we let the mousse set in the fridge and then add it to the biscuits for better hold?
    thank you in advance

    • Reply

      Lilie bakery

      April 8th

      Hello Anne-Sophie, it's not at all normal if your mousse doesn't hold between the biscuits. I think your whipped cream is not beaten enough, and when you add the chocolate it liquefies. No, the mousse cannot be taken in the fridge beforehand because it contains gelatin. See you soon :)

  46. Reply

    Pauline

    April 3th

    5 stars
    Thanks for the recipe ! It was unanimous :)
    My circle was much larger but I kept the quantity of mousse indicated, I just added a mascarpone whipped cream on top to add thickness and it was delicious

    • Reply

      Lilie bakery

      April 8th

      Thank you very much Pauline! See you soon :)

  47. Reply

    slide

    April 30th

    5 stars
    I don't see the quantities in the recipe

    • Reply

      Lilie bakery

      5th May 2024

      Hello Corredera, you will find the complete recipe at the bottom of the page, after my preparation tips. See you soon :)

  48. Reply

    Rass

    14th June 2024

    Just a quick question regarding the quantity of pears, is that 20 to 24 peeled pears or 2 to 4 used?

    • Reply

      Lilie bakery

      15th June 2024

      Hi Rass, the packaging here in France is 4 to 5 pears in the box. The exact quantity you need is written in the recipe in grams.

  49. Reply

    Alice

    19th June 2024

    5 stars
    Hello,
    First of all, I wanted to tell you that your site is really beautiful and very detailed!
    I had a question about your recipe. Do you think it is possible to replace the pear with the strawberry?
    We look forward to seeing you!
    Have a good day,
    Alice

4.84 from 148 votes (124 ratings without comment)

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