1. peel pears, cut into eighths, remove core. Keep eight pear wedges. Mash the rest with Williams brandy, juice of one lemon, sugar and gelatine. 2.
Whip the cream until stiff, fold into the mousse and set aside to cool.
Heat the chocolate and milk while stirring. Cool. Spread sauce evenly on plates. Place mousse in dumplings on top. Decorate with pear wedges, mint leaves and cocoa.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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