375ml Red Verjuice
3 tsp Cinnamon or 1 Cinnamon Stick
2 tsp Honey
1 Vanilla Pod or 1 tsp Vanilla Essence
150g Dark Chocolate
6 Egg Whites
2 tbsp Cast Sugar
Melt the chocolate in a bowl over simmering water or place into the microwave for 30 seconds.
Whisk the egg whites into soft peaks. Add in the sugar and continue to whisk until the mixture begins to form stiff peaks.
To combine the egg whites and chocolate, gradually fold together making sure the chocolate doesn't harden. Spoon into bowls or ramekins and place into the fridge for 2-3 hours.
In the mean time for the poached pears, peel and core each pear using a sharp knife or corer. Then place the verjuice, cinnamon, vanilla and honey into a sauce pan over low/ medium heat. Once it starts to simmer place in the pears. Leave for 30 minuets until soft.
Remove the pears from the pan and set aside to drain slightly. For extra effect, you can dip the tops of the pears into melted chocolate. Serve on a plate with a spoon of mousse, grated chocolate on top and a sprig of mint.
(The remaining poached spiced verjuice water makes for a great alcohol free mulled wine!)