# Chocolate mousse:
200 g of dark chocolate (75% cocoa)
1 pinch salt
150 g pears canned juice +
200 g AMAREA (biscuits - bought ready-made or home: AMAREA
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At least three hours in advance, prepare chocolate mousse. Chocolate melts with 4 tbsp water. The chocolate is mixed with egg yolks and stir vigorously. Egg whites + pinch of salt broken snow. Then added to the chocolate mixture. Stir and allow a minimum of 3 hours in a refrigerator. After musat is ready AMAREA soaked in pear juice and place in bowl - with the convex side out. Pears are added to the mousse mixture is moved to a tray and covered with a AMAREA. Leave in the refrigerator for 3 hours.