August 3rd, 2016
Prepare the chocolate mousse
Add boiled milk to chocolate and mix until smooth.
Whisk egg yolks and sugar together in bains-marie over simmering water on medium heat for ten minutes. Then combine with the milk and chocolate mixture.
Whip cream in a stand mixer until firm, then fold cream into chocolate mixture. Cool for at least six hours before serving.
Prepare the coffee garnish
Preheat oven to 300°F (150°C). Combine all ingredients in a bowl and mix well with hands. Spread evenly in a pan and bake for 12-15 minutes. Cool completely before grinding in a food processor. Use fresh Melitta coffee grounds to maintain the rich aroma and taste.
Prepare poached pears
Peel and cut pears, then set them aside. Combine all remaining ingredients and bring to a boil. Poach the pears in the boiling liquid for five minutes on a low simmering heat until tender. Remove from heat and transfer both liquid and pears into a container and place over ice to cool down.
Serve mousse with coffee garnish and pears.