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
Easy and delicious, a charlotte with two flavors: pear mousse and chocolate mousse for a very light result...
Yield: 6 people
Ingredients:
Cookies and soaking
- 25 spoon cookies
- 100 g water
- 50 g granulated sugar
- 1 cc natural vanilla extract
Chocolate mousse
- 130 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 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.
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 :)
LadyMilonguera
This cake is wonderful!
Jonathan
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
Lilie bakery
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 :)
Fatiha
Thank you for this recipe !
The melted chocolate must be hot or cold when it is incorporated into the whipped cream?
Lilie bakery
Hello Fatiha, neither, the chocolate should be lukewarm. It is incorporated twice, with a spatula as specified. Goodbye :)
Jonathan
Hello again,
*18cm okay I missed that.
So that reassures me about the pear mix.
Merci à vous
John
Lea
Hi,
Do you have any idea how much agar-agar to replace gelatin?
The thank you box
Good night
Lilie bakery
Hello Léa, I never use agar agar but I believe that the doses to use are indicated on the box. Goodbye :)
Emma
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.
Lilie bakery
Thank you Emma for your positive feedback, I'm really glad you liked it! Goodbye :)
Nicolas
Appetizing!
I'm going to try replacing the layers of biscuits with 2 discs of sponge cake!
Magali
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.
Lilie bakery
Many thanks for your return! Glad you like the charlotte :) See you soon
Fanny
A real treat, this pear chocolate charlotte!! For a 1st it was a great success! Thanks for the recipe!! To be treasured!
Lilie bakery
Hello Fanny, thank you for your feedback! Glad you like this charlotte. Goodbye :)
Anne
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...
Lilie bakery
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).
Eva
Very good recipe, easy to make and which has conquered the palate of Christmas guests!
Merci!
Lilie bakery
Thank you Eva! Goodbye :)
monique
I just jotted down the recipe and will be making it this weekend.
Aysha
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
Lilie bakery
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 :)
Aysha
Thank you for your reply!
Melissa
Hello
Is it possible to make the chocolate part simply as a chocolate mousse (eggs + chocolate) thank you
Lilie bakery
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
Barbara
Hello,
Is it possible to make it without gelatin? THANKS
Lilie bakery
Hello Barbara, gelatin is essential here to hold the charlotte. See you soon :)
Barbara
Hello
Can we not put cookies on top of the chocolate mousse and put the pear mousse directly?
Thank you
Lilie bakery
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 :)
CHANTAL
Hello
Excellent recipe I made it twice it is always a great success
Thank you very much
Lilie bakery
Thank you Chantal, glad you like the charlotte! See you soon :)
Patrick
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 !
Lilie bakery
Thanks Patrick!
Amandine
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
Lilie bakery
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 :)
rejane
I serve the chocolate and pear Charlotte With English cream, it's excellent
Lilie bakery
Thank you Réjane for your feedback! See you soon :)
Natalia
A delight
Bernard
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
Lilie bakery
Thank you for your feedback Bernard! See you soon :)
Mary Caroline
Thank you very much, really great recipe, everyone enjoyed it.
Lilie bakery
My pleasure ! Thank you for your feedback Marie Caroline! See you soon :)
Clelia Ghislaine Marie
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!
Lilie bakery
Thank you very much for your message ! I'm really happy that you like my little charlotte :) See you soon!
Louvie
Hello, I can't get my foam cream to rise… how should I do it??
Lilie bakery
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 :)
Adriane
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 :-/
Lilie bakery
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
Dorothee
Hello, I don't have a circle, can I try in a classic charlotte mould? Which means I have to unmold it...
Lilie bakery
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 :)
fatema
Hello,
Another perfect recipe and super easy to follow for the realization :)
Thanks again for sharing your experience!
Lilie bakery
Thank you very much Fatema for your feedback! See you soon for other recipes :)
Pauline
Good evening,
Then make this charlotte tomorrow and freeze it until Sunday? THANKS
Lilie bakery
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 :)
clo
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.
Lilie bakery
Thank you Clo for your feedback! See you soon :)
nathalie
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
Lilie bakery
Thank you very much Nathalie! I have other charlotte recipes on the site if you're interested, see you soon :)
Annick
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
Lilie bakery
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 :)
Cloé
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!
Lilie bakery
Thank you Cloé for your message! Glad you like it! See you soon :)
gwendoline
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!
Lilie bakery
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 :)
Fatima
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
Lilie bakery
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 :)