Peel, halve, and core the pears and cook in a covered pot with white wine and a little less than half (60 g) of the sugar.

Purée in a blender and sieve.

(You should have about 1 cup (250 ml) of fruit purée.

) Beat the egg yolks with the rest of the sugar.

Bring the pear purée briefly to a boil, dissolve the moistened gelatin in it, and mix into the egg, stirring constantly.

Beat until the mixture is cold and has a creamy consistency.

Fold in the whipped cream and flavor with pear brandy.

Pour in a bowl and chill for at least 3 hours.

For the sabayon, mix egg yolks with sugar, cocoa powder, and milk and beat in a warm water bath until creamy.

Flavor with crème de cacao and beat again.

Make gnocchi from the mousse, place on dishes, and serve with chocolate sabayon.