Dark chocolate mousse pots with poached pears

Start by poaching the pears. Put the peeled pears and cinnamon stick in a pan with 200g sugar and 500ml water. Heat gently over a low heat, stirring a few times to help the sugar dissolve. Cover and continue to heat gently until simmering then pop on the timer for 20mins or until tender. Check occasionally that the pears are all submerged in the liquid, spoon over some of the poaching liquid to baste them if necessary.

Once cooked, remove from the heat and let everything cool. If needed place a small bowl on top of the pears to weigh them down to keep them submerged as they cool. Once cold transfer everything to the fridge until needed. Can be done overnight.

While the pears cool; make the chocolate mousse. Put the chocolate and 200ml water in a bowl and heat really gently in a bowl over a pan of simmering water or using the microwave. Once melted remove from the heat (if melting on the hob) and stir well until smooth and leave to cool a little.

While the chocolate cools whisk the egg whites with electric beaters (or in a freestanding mixer with whisk attachment), whisk until foamy and then start adding 60g sugar, a little at a time, whisking well after each addition. Once all the sugar has been added keep whisking on a high speed until the mixture is really glossy and thick.

Mix the crème fraiche into the cooled melted chocolate mixture then carefully fold in a heaped spoonful of the egg whites. Now fold the chocolate mixture into the remaining egg whites until smooth but being careful not to knock out the air. A silicone spatula or melt spoon is useful here.

Spoon or pour into 8 glasses or small bowls and chill in the fridge for at least 2 hours or overnight. When you’re ready to serve take the pears out of their poaching liquid, discard the cinnamon stick, and take the mousse pots out of the fridge. Top each mousse with a dollop of crème fraiche, if using, half a crumbled biscuit and a piece of poached pear.

For an extra flourish heat some of the poaching liquid in a pan over a high heat until it has reduced to a thick syrup. Drizzle the warm syrup (if using) over the pears and serve immediately.