Pear & Double Chocolate Mousse

Method

1. Break the two chocolates into two small bowls, melt in the microwave or place one at time over a pan of simmering water. Cool slightly.
2. Lightly whip the cream until it forms soft peaks. Whisk the egg whites in a separate bowl until they are shiny and stiff.
3. Stir the liqueur (optional) and two egg yolks into the dark chocolate, then fold in one third of the cream and half the egg whites.
4. Stir the remaining egg yolk into the white chocolate, then fold in the remaining cream and egg whites.
5. Layer the two mousses into four glasses and top with Goulburn Valley Pears