This recipe will have you daydreaming for weeks.


  • Dark Chocolate Mousse

  • 150 gr dark chocolate

  • 225 ml cream

  • 1 egg

  • 70 gr sugar

  • White Chocolate Mousse

  • 150 gr white chocolate

  • 165 ml cream

  • 1 egg

  • 10 gr sugar

  • Sabel Breton

  • 30 gr egg yolks

  • 60 grcaster sugar

  • 55 grsoft butter

  • 75 grplain flour

  • 1.5 gr baking powder

  • Poached Pears

  • 2 pears


  • Mousse (for both types of mousse):

  • 1.

    Melt the chocolate over a bain marie. 

  • 2.

    Whip the cream and set aside. 

  • 3.

    Place the eggs and sugar into a bowl and whisk vigorously until they are pale.

  • 4.

    Place the egg and sugar mixture over a bain marie and whisk until the mixture is thick then remove from the heat. 

  • 5.

    Add 25% of the chocolate to the sabayon and mix well. 

  • 6.

    Add the rest of the chocolate to the sabayon and mix well.

  • 7.

    Add 15% of the whipped cream to the chocolate mix and fold in so that it softens the mix slightly.

  • 8.

    Add the rest of the cream to the chocolate and fold in very gently being careful not to knock out too much air.

  • 9.

    Place the mixture in a container and refrigerate over night.

  • Sabel Breton:

  • 1.

    Whisk the yolks and sugar together until they are pale.

  • 2.

    Slowly add the soft butter while still whisking.

  • 3.

    Then mix in the sifted flour and baking powder.

  • 4.

    Butter and flour 8cm ring molds then place some of the sable mixture into each mold so that they are 10mm high.

  • 5.

    Bake at 170 degrees C for 15 minutes.

  • 6.

    When cooked remove from the mold and let cool.

  • Poached Pears:

  • 1.

    Peel and décor 2 pears then poach in simple syrup until soft then remove and allow for cooling.

  • 2.

    To assemble the dish gently warm the sable in an oven, remove then place slices of the poached pear on top.

  • 3.

    Then with a hot spoon place two quenelles each of the white and dark chocolate mousse on top and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1131kj
  • Fat Total 75g
  • Saturated Fat 45g
  • Protein 12g
  • Carbohydrate 113g
  • Sugar 89g
  • Sodium 142mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Midnight Starling.

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