Chocolate Williams Cream Recipe Turn out the ring, sprinkle with chocolate shavings and the pear slices show.

Ingredients:

A spring form (diameter 26 cm)

Teigböden

1 Mürbeteigboden

(basic recipe,

1 sponge cake

Watering place

1 can of pears (850 g)

20 g Williams-Christ-Pear brandy

30 g icing sugar

Chocolate cream

200 g Bitterkuvertüre

(60% cocoa)

400 g cream

50 g milk

50 g icing sugar

3 egg yolks (size M)

Decor

100 g chocolate chips

also

1 tablespoon jam

Method:

1. The shortbread and the sponge as described in Recipes prepare. Cut the sponge cake about 1.5 cm high, the remaining soil wrapped in foil to freeze.

2. Drain the pears, can and collect the juice. 2 pears into wedges and set aside for decoration. The remaining pears cut into small cubes. From pear, 2 tablespoons pear juice and powdered sugar one potions.

3. For the chocolate cream chop the chocolate in a Melt over a water bowl and keep warm. The Cream with an electric mixer set up easily. Milk, powdered sugar and egg yolks in a bowl over a water bath a hand mixer initially warm, then cold hit.

4. The liquid, warm chocolate into the egg mixture, stir until well shines. Up to one-third of the whipped cream with a Whisk quickly stir, stir in the rest. Not to long stir because the mousse will lose in volume.

5. Mürbeteigboden the brush with the jam, with the Sponge cake and show it down slightly. The soils with the Switch or a spring form cake ring.

6. The sponge cake Drizzle with the drinking, half the chocolate mousse in Fill the flan ring and smooth out. The pear cubes on The spreading cover with the remaining mousse, smooth and Chill for at least 2 hours.