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.
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?
- We soak the biscuits spoon and we garnish the circle : this is what constitutes the base of our charlotte.
- Prepare the chocolate mousse then we pour it into the bottom, on the spoon biscuits.
- We add a layer of spoon cookies soaked.
- Prepare the pear mousse with the mixed pears in syrup and whipped cream.
- We pour half of this mousse in the mold then we add diced pear.
- 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.
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:
- Raspberry charlotte cake
- Dessert 3 chocolates
- Flan Coco Antilleans
- Crispy white chocolate raspberry bavarois
- Banoffee pie banana caramel whipped cream
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!
Charlotte Pear Chocolate, Easy and Light
Cookies and soaking
- 25 spoon cookies
- 100 g water
- 50 g granulated sugar
- 1 cc natural vanilla extract
- 130 g dark pastry chocolate with 52% cocoa
- 190 g whole liquid cream 30% mg
- 1 gelatin sheet Vahine
- 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
- Sliced pear in syrup
- Chocolate chips
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.
- 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 rest of the cream (140g) with a mixer to obtain a 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.
- 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.