Nice one. A Valentine dessert I found in Good Food online. I even asked The Chief how to top a cold mousse with hot chocolate and end up with lovely topping, that lets out this crunchy sound when hit with a spoon.

I used 125 g of peeled and chopped ripe pears, which I cooked off with some lemon juice and a splash of Cointreau- the recipe called for Poire William liquor, I had none, and sugar. I threw a leaf of softened gelatine and cooled it outside. In the meantime I whipped up 150 ml of double cream,not too much, still quite runny, them folded in the chilled and pureed pears. Last thing to do was melting some white chocolate and topping the mousse up, once safely in the rings.  They stayed in the fridge for nearly 3 hours, I used the blow torch to loosen them out of the rings, a bit too much, as they melted a bit. Very tasty though, I’m pleased.