Pear Cream with Chocolate Mousse

Cook the peeled and seeded pears in boiling water until they're tender

Drain well and strain through a sieve

Combine the liqueur, cornstarch, and oatmeal and mix well. Reserve

Beat the egg whites to a stiff peak with salt and fold them gently into the pear mixture. Reserve

Beat half of the whipping cream until it forms a thick, stiff cream and pour it into the previous mixture

Mix delicately and reserve in the refrigerator

Melt the chocolate in a double boiler and add the remaining whipping cream

Mix until smooth and glossy

Distribute the chocolate evenly among four serving dishes and top with the mousse

Decorate with the remaining chocolate and refrigerate for 3 hours

Serve with biscuits.