Soak gelatin in cold water. Quarter the pears and put them in a saucepan. Acidify with the juice of one lemon and sweeten with half the sugar. Cover and simmer over low heat for 5 minutes until soft. Pass through a sieve and let the squeezed gelatine melt in the hot pear puree.
Beat egg yolks and remaining sugar in a baking bowl until creamy and sugar is dissolved. gradually add pear puree to sugar-egg mixture, stirring throughout. Refrigerate.
Whip the whipped cream until stiff. As soon as the pear and egg mixture begins to curdle, carefully fold in the whipped cream, smooth the whole and refrigerate for about 2 hours.
Sugar, cocoa, egg yolks and whipped cream or milk in a water bath form. Beat over medium heat, stirring continuously, until a frothy sauce forms. The mixture should thicken slightly. Pour into a suitable bowl and cool while stirring throughout.
Remove dumplings from the finished mousse with two teaspoons dipped in hot water and place them on the chocolate mousse.
Franz Betzel: This dessert sounds a little complicated and takes a little time, but it can be made the day before.
Tip: Feel free to use better chocolate – the more delicious the result!