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1
Peel and core the pears.
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2
Cut them into medium dice.
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3
Put the sugar and a pinch of salt into a heavy skillet and drizzle with a teaspoon or two of water.
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4
Turn the heat to high.
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5
Leave the pan alone until the sugar starts to color, then pick up the pan and roll the sugar in it so it colors evenly.
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6
Cook until the sugar is dark amber.
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7
Add the pears and cook until the caramel has softened and the pears are slightly tender.
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8
Scrape the pears into a strainer immediately and drain.
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9
Transfer to a bowl and toss with the praline paste and chocolate, then toss in the chocolate pearls.
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10
Line a baking sheet with parchment.
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11
Use ten 2 x 2-inch ring molds to cut disks out of the spiced chocolate sponge cake, leaving the cake in the bottom of the molds.
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12
Set on the baking sheet.
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13
Make the chocolate mousse.
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14
Pipe some mousse into each of the molds, filling them about half full.
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15
Use the back of a spoon or a small offset spatula to bring the mousse up the sides of the mold, all the way to the top, making a well.
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16
Refrigerate until the mousse has set, about 1 hour.
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17
Put a spoonful of the crunchy pears into each mold, filling about two-thirds full.
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18
Refrigerate while you make the pear mousse.
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19
Pipe the pear mousse into the molds, mounding it slightly.
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20
Refrigerate until the mousse has set, about 1 hour.
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21
Rub the molds between your palms to release the mousse; push out the cakes.
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22
Set them on dessert plates.
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23
Cut the gelee up with a whisk to make irregular shapes and add a pile to each plate, along with a spoonful of the sauce.
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24
Lean a chocolate swirl against the cake if desired.
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25
For the photograph, I cut a special stencil, raked the sauce with a chocolate comb, and let the sauce set before removing the stencil.
