Method | Chocolate Williams

Cut bunchy heart out of biscuit and fulfill it with chocolate mousse. Put pear jelly disc on and then again, a layer of chocolate mousse. Finish dessert with a biscuit. Freeze. Before serving dredge with cocoa, decorate with glassage and chocolate.

Method | Pear Jelly

Cook English cream with yolks, sugar and pear puree at 85°С. Add soaked gelatin. When mixture is cold add calvados and whipped cream.

Method | Biscuit

Beat egg white with sugar till thick foam, add lightly beaten yolks and mix. Carefully add sieved cocoa. Put the mixture on the silicone baking sheet and bake for 15-18 minutes at 170°С.

Method | Chocolate Nougatines Mousse

Make ganache out of 220ml of cream and chocolate by heating up the cream and as soon as it starts to boil take it out of the heat. Add melted chocolate. Stir ganache till smooth and add melted gelatin. Whisk 440ml of cream and put into mixture when it’s cold. Make caramel hazel nuts by cooking sugar till caramel. Dip nuts into caramel and them place on a silicon paper too cool down. Chop very small and add to mousse.