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Name: Chocolate Mousse with Roasted Pears
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 5 Pears peeled; cut into; 4 Cutter/moulds cut from clean; 20 g Icing sugar; ; and deseeded; Strawberries; 50 g Butter; 400 g Chocolate Sponge; ; diameter); ; squeeze bottles, high and; 1 pk Greggs Chocolate Mousse mix

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INGREDIENTS

5 Pears peeled; cut into
4 Cutter/moulds cut from clean
20 g Icing sugar
; and deseeded
Strawberries
50 g Butter
400 g Chocolate Sponge
; diameter)
; squeeze bottles, high and
1 pk Greggs Chocolate Mousse mix

Servings

INSTRUCTIONS

Place the pears on an oven rack, brush with butter and sprinkle with icing sugar. Roast in the oven at 180 C for about 30 minutes. Make up the chocolate mousse accordingly to the instructions on the packet. Using your made cutter, cut a round from the sponge then slice into 3 layers, approximately 1 cm thick. Lightly oil the inside of the cutter and stand on a plate. Place once circle of cake in the bottom of the cutter. Spoon approximately 2 tablespoonsful of the mousse into the cylinder. Lay another piece of sponge on the mousse. Place more mousse in the cylinder and top of with the third piece of sponge. Make three more. Place in fridge for about 30 minutes to set. To serve gently push the sponge and mousse from the cylinder and arrange with a salad of roast pears and strawberries. Sprinkle with icing sugar and garnish with whipped cream.

NOTES

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Chocolate Mousse with Roasted Pears

5 Pears peeled; cut into
4 Cutter/moulds cut from clean
20 g Icing sugar
 ; and deseeded
 Strawberries
50 g Butter
400 g Chocolate Sponge
 ; diameter)
 ; squeeze bottles, high and
1 pk Greggs Chocolate Mousse mix

Place the pears on an oven rack, brush with butter and sprinkle with  icing sugar.    Roast in the oven at 180 C for about 30 minutes.    Make up the chocolate mousse accordingly to the instructions on the  packet.    Using your made cutter, cut a round from the sponge then slice into 3  layers, approximately 1 cm thick.    Lightly oil the inside of the cutter and stand on a plate.    Place once circle of cake in the bottom of the cutter.    Spoon approximately 2 tablespoonsful of the mousse into the cylinder.    Lay another piece of sponge on the mousse.    Place more mousse in the cylinder and top of with the third piece of  sponge.    Make three more.    Place in fridge for about 30 minutes to set.    To serve gently push the sponge and mousse from the cylinder and  arrange with a salad of roast pears and strawberries.    Sprinkle with icing sugar and garnish with whipped cream.

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Nutrition

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Serving Size: 1 Serving (470g)
Recipe Makes: 1 servings

Calories: 436
Calories from Fat: 365 (84%)

Amt Per Serving		% DV

	Total Fat 40.6g	54 %
	Saturated Fat 25.7g	128 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 1.5g
Cholesterol 107.5mg		33 %
Sodium 288.2mg		10 %
Potassium 12.4mg		0 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 20g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 436

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