Chocolate Pear Charlotte with Gingerbread
For 8 people
Cooking time : 4 heures
- 3 Pears
- 200g dark chocolate
- 2-3 slices of gingerbread (plain)
- 1 packet of thin ice cream
- 4 eggs
- 50g sugar
Peel and cut the pears into small cubes then brown them in a pan.
Melt the dark chocolate in a bain-marie. Crack the eggs, separating the whites from the yolks. Whisk the egg whites. Mix the yolks and the sugar before pouring them into the melted chocolate then gently incorporate the whites.
Line a charlotte mold with cling film, and place “standing” ladyfingers all along the mould. Pour the chocolate mousse in the middle and smooth well. Then add the caramelized pear cubes. Finally, place the slices of gingerbread on top to cover everything well. Film the top of the dish then place it in the fridge for 4 hours.