White Chocolate Mousse with Pear Jam

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	12 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

The day before:
Finely crumble the chocolate, cut open the vanilla pod lengthways, scrape out the pulp and bring to the boil with the cream and chocolate. Conn. Cool in a cold water bath and keep covered in the refrigerator until the next day.
The next day:
Drain the preserved pears well, puree and season with a little pear brandy.
Before serving, the mousse is whipped with a hand mixer - like cream - until stiff and served with a little pear puree.
The interplay of mousse and pear puree is just great!
Tip:
You can keep the empty pod in a little sugar in a glass, so you always have vanilla sugar ready.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.