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For a 20 cm charlotte mold
200 g cooking chocolate
6 eggs
1 pinch of salt
1 can of pears in syrup (410 g)
40 ladyfingers
Rum (optional)
Preparation of the recipe
1- Separate the whites from the yolks. Reserve the yolks and put the whites in a large container.
2- Prepare the chocolate mousse: Melt the chocolate in the microwave. Mix the melted chocolate and egg yolks well.
3- Add the pinch of salt to the egg whites, then beat them until stiff. Gently incorporate the stiff eggs into the chocolate mixture in several batches. Reserve the chocolate mousse.
4- Cut the pears into fairly thin slices. Line the charlotte mold with plastic wrap. In a deep plate, mix the rum with the pear syrup.
5- Quickly dip * the ladyfingers in the pear syrup, and use them as you go to line the sides and bottom of the mold.
Arrange a layer of sliced pears, then the chocolate mousse halfway down the mold. Cover the surface with ladyfingers soaked in the syrup, then spread a layer of pears. Pour the chocolate mousse then finish the charlotte by covering with ladyfingers.
6- Cover the chocolate pear charlotte with plastic wrap, and leave to set in the refrigerator for at least 6 hours
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