This is truly my own invention. When Carolyn heard that she gave me the skeptical eye. However, upon masticating this tower her eyes lit up. Bob and I had seconds, to my later regret - this is a very rich dessert. And it is so easy to make.
|A.||pound cake||1 loaf||You can use a nice frozen pound cake for this. Sara Lee works.|
Set it out to defrost for one hour.
|B.||Semi Sweet Chocolate||12 ounces||Chopped up.|
|heavy cream||8 ounces|
Heat the cream in a heavy pot over moderately high heat. Stir occasionally and bring it just up to a boil. Remove from the heat.
Add the chopped chocolate and stir a lot until the chocolate is mixed in completely.
Use an electric mixer or Kitchen Aid to whip the mixture into a froth. As it cools the mixture will tighten up.
|brie cheese||6 ounces||room temperature|
Slice the pears in half and remove the stems. Slice the pears thinly. (You'll see in the picture above that I cut the pear into one quarter inch thick slices. I regret this now.)
Slice the pound cake into quarter inch thick slices.
Put the chocolate mousse into a pastry bag with a large tip. Or into a zip lock bag and cut off one corner.
On a plate assemble two pieces of pound cake side by side. On top of this arrange 1/4 of the pear slices. Add an eighth inch thick slice (or spoonful) of the brie. Top this off with a healthy serving of chocolate mousse.
Serve immediately. (Ok I lied, you have lots of mousse left over. So what?)
Some things I wish to try next time: