Peel 4 pears Conference, boil them with 1 liter of aceto balsámico di Modena and 400 g of sugar. Mousse: boil 130 g of cream and pour it on 175 g of chopped chocolate, with 15 g of sugar and 1 egg yolk, mix well. Leave to cool.Assemble 250 g of cream and mix everything. Open the pears, remove the hearth, fill them and close after.
