Recipe for Crispy Chocolate Mousse with Pear Compote

Peel the pears and cut them into small cubes.

Heat a pan with butter, add the diced pears, grated ginger, cinnamon, and cardamom. Let cook for 5 minutes, add the sugar, mix, and continue cooking for 15 minutes. Let cool for at least 30 minutes.

Melt the chocolate with the cream.

Beat the egg yolks with the sugar until the mixture whitens, then incorporate the melted and cooled chocolate, along with the crispy praline.

Beat the egg whites until stiff peaks form. Gently fold them into your chocolate mixture in three additions.

In your cups, distribute your pear compote. Add the chocolate mousse on top and let it chill in the refrigerator for at least 2 hours.

To finish, Chef's Tip: Add some crunch to your chocolate mousse by incorporating chocolate chips or cocoa nibs. To decorate your cups, make very fine matchsticks of pears and grate a bit of chocolate.