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1
To make the chutney, combine the pears, figs, water, brown sugar, vinegar, lemon peel, cinnamon stick, and cloves in a medium saucepan.
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2
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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3
Bring to a boil over high heat, then decrease the heat to medium-low and simmer until most of the liquid is absorbed, about 8 minutes.
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4
Remove from the heat and stir in the whiskey or Cognac.
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5
Remove the vanilla pod and lemon peel.
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6
(The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)
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7
Let cool to room temperature.
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8
To make the mousse, put the chocolate in a large heatproof bowl and set a mesh strainer across the top.
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9
In a medium saucepan, heat the milk and granulated sugar, stirring to dissolve the sugar.
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10
In a medium bowl, whisk the egg yolks.
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11
Gradually whisk in about one-quarter of the warm milk, whisking constantly as you pour to prevent the yolks from cooking.
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12
Scrape the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon.
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13
Immediately pour the custard through the strainer into the chocolate.
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14
Whisk gently until the chocolate has melted and the mixture is smooth, then stir in the rum or Cognac.
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15
Let cool completely, cover with plastic wrap, and refrigerate until chilled.
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16
In a stand mixer fitted with the whip attachment or in a bowl by hand, whisk the cream until it forms soft peaks.
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17
Fold about one-third of the chilled chocolate mixture into the whipped cream, then add this mixture to the remaining chocolate and fold just until there are no streaks of cream.
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18
Cover with plastic wrap and chill for at least 2 hours.
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19
Serve the mousse in individual glasses or dishes with big spoonfuls of the chutney on top.
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20
The chutney will keep in the refrigerator for up to 1 month.
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21
The mousse will keep in the refrigerator for up to 3 days.
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22
You can transfer the mousse to a wide, shallow container before chilling, which will help it firm up faster.
