Frédéric Bau, École du Grand Chocolat Valrhona

Almond Mousse, Milk Chocolate Heart, and Honey-Softened Pears

Name: Almond Mousse, Milk Chocolate Heart, and Honey-Softened Pears
Prep time: 1 h 30 min
Total time: 5 h 30 min
Yield: Serves 6–8
Ingredients: 6 oz. (170 g) milk chocolate, 40 percent cocoa; 6 oz. (170 g) milk chocolate, 40 percent cocoa; 2 sheets (4 g) gelatin; 2 sheets (4 g) gelatin; ¾ cup (170 ml) whole milk; ¾ cup (170 ml) whole milk; 5 oz. (140 g) homemade almond paste; ¾ cup (170 ml) whipping cream; ¾ cup (170 ml) whipping cream; 2 pears, not too ripe; 3 ½ tablespoons (2 ⅔ oz./75 g) chestnut honey; 3 ½ oz. (100 g) puff pastry; ¼ cup (1 ¾ oz./50 g) granulated sugar

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
6 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Milk chocolate mousse

6 oz. (170 g) milk chocolate, 40 percent cocoa
½ sheet

Dessert
Microwave

Method

A day ahead. Prepare the egg-free chocolate mousse, using the proportions given opposite.

Pour it into the silicone ice-cube trays and leave to harden in the freezer for 2 to 3 hours.

A few hours later, prepare the almond mousse. Soften the gelatin in a bowl filled with cold water. Bring the milk to the boil and remove immediately from the