Vermicelles (chestnuts) Mousse

Summary

Ingredients

• 2 pear (s) (Williams), ripe, alternatively can
• 150 g mascarpone
• 200 g puree, vermicelle puree (chestnut puree)
• 100 g chocolate, black
• 2 tablespoon liqueur (chestnut liqueur, alternatively Baileys)
• 1 teaspoon vanilla powder
• 2 ½ dl cream
• Chocolate shavings, at will

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Instructions

1. Mix the mascarpone, vermicelle puree, vanilla powder (and possibly liqueur) together well.
2. Stir in finely chopped / grated chocolate and whipped cream; Chill for at least 2 hours.
3. Peel the pears (if necessary), cut in half, remove the core, do not overcook and let cool.
4. Arrange the pear halves on plates, pour the mousse over them and garnish with the chocolate chips
5. Alternatively:
6. Chop the pears (not too fine) and add them directly to the mousse.