Recipe: Bavarian pear chocolate speculoos biscuit

Speculoos biscuits:
Put your speculoos in a freezer bag and crush them with a rolling pin.
At the same time, melt the butter in the microwave.
Mix speculoos and butter and spread in your dish towards the fridge for 30 minutes.
Pear mousse:
Drain the pears while keeping the juice.
Whip the whole cream into whipped cream for 1 minute and incorporate the Chantifix and sugar, whip until the desired consistency is reached.
Blend the pears with a little juice
In a saucepan, mix the agar-agar with the pear, bring to a boil, let cook for another 2 minutes.
Let cool and gently fold in the whipped cream.
Chocolate mousse:
Melt the chocolate broken into small pieces in a double boiler or over low heat. When it is completely melted, stir gently to obtain a smooth paste. Remove from heat and let cool slightly.
Break the eggs by separating the yolks from the whites. Add salt to the whites and beat them until very stiff peaks form.
Gradually pour the melted chocolate over the egg yolks while mixing vigorously.
Gently fold in with a spatula 1/3 of the beaten egg whites then add the rest gradually by lifting the mixture from bottom to top to evenly distribute the chocolate without deflating the whites.
Put the mousse in half-sphere molds and put in the freezer.