Brownie cookie preparation :

• Preheat oven to 150° fan-assisted.
• Start by melting the chocolate (broken into small pieces) and butter together in a Bain-Marie :
• In the meantime, mix the sugar and eggs without blanching.
• Add the chocolate/butter mixture
• Pour in the sifted flour, and mix well with a Maryse*.

Add the walnuts and mix again:

• Place your unbuttered rectangle on parchment paper, which in turn is placed on a metal plate.
• Then pour in the dough.
• Bake for 15 minutes

Take the cookie out, it should be fairly soft. Remove the rectangle, then turn out onto a wire rack with parchment paper.

Preparation Chocolate spoon cookies :

• Using a whisk attachment, beat the egg whites until stiff. As soon as they begin to foam, fold in half the sugar. As soon as the whites become "bird's beak", add the remaining sugar. Finish by adding the yolks. Leave to beat for a further 30sec.
• Fold in the sifted flour and cocoa with a Maryse*.
• Using a metal spatula, arrange on baking sheets lined with parchment paper.

Bake at 180° for 15/20 minutes

Preparation of the pear insert :

• Drain and blend the pears in a blender.
• Soak gelatine leaves in cold water. Heat the purée and sugar, stopping before boiling.
• Squeeze the gelatine and gently whisk into the purée. Mold in your insert mold.

Put in the freezer.

Preparation of the white chocolate mousse :

• Melt the white chocolate in the microwave or bain-marie.
• Heat the milk, then add the drained gelatin, heating slightly to melt the gelatin is enough.
• Pour the milk over the melted chocolate, wait 3 minutes, then stir.
• Pour the chocolate into a new bowl. The still-warm bowl may melt the whipped cream.
• Pour 80 g of whipping cream over the chocolate and mix with a Maryse.
• Pour half the mousse into your log mould, bringing it up to the edges.
• Tap it lightly on the work surface to bring up the bubbles.

Freeze for 30 minutes

Assembly and finishing :

• Place your pear insert on the chocolate mousse in the bottom of the mould, pressing lightly.
• Lightly line the insert with mousse.
• Place a strip of brownie the size and thickness of the pear insert on top.
• Cover with remaining mousse.
• Tap lightly, finish with a strip of chocolate sponge cake.
• Freeze for at least 12 hours.
• Carefully remove from the mould and run under hot water if necessary.

Chill for at least 12 hours. Serve with chocolate sauce

Chocolate sauce :

Heat the milks, pour over the chocolate, wait 3 minutes and stir with a whisk.