So, the outcome of that was slightly grainy chocolate sauce on slightly raw pears. However, the even better outcome was this unfancy-sounding mousse which unfortunately outdid the Poires Belle Helene by a mile.
To the leftover chocolate sauce I sourced
Egg yolks two I whisked with force
A dash of cream and a smidgen of coffee
Instant it was and followed with chilli
Melting, molten chocolate lava
Missing egg whites I spun them stiff
Cinnamon, ginger, vanilla in a jiff
Zest of lemon, ice of sugar
Fold them over
In the glass they went
Both ebony and ivory
And folded them quickly
For we like our mousse bubbly
And voila! For the extra bubble factor, in bubbly glasses.
David insisted I slant them against the fridge door as they chilled so that presentation would benefit.
Sigh. Mousse in my shoes.