100 g dark chocolate 70 %
2 egg yolks
1 tbsp concentrated pear juice
300 ml whipped cream
50 ml coconut chips or shredded coconut
juice of ½ lime
1 tbsp granulated sugar
Melt the chocolate in small pieces over a water bath or in the microwave. Stir the egg yolks and syrup into the chocolate. Whip the cream lightly. Add the cream to the chocolate, a little at a time so that it mixes well.
Pour the mousse into serving glasses and let it set in the refrigerator for at least 3 hours.
Roast the coconut in a dry frying pan. Cut the pears into small cubes. Squeeze over the lime juice and stir in the sugar.
Top the chocolate mousse with pear and coconut.