Melt the chocolate in a large bowl in a water bath with boiling water. Once dissolved, add the whipping cream and stir. Break the eggs and separate the egg whites from the yolks. In a bowl, whisk the egg whites to stiff peaks. Pour the egg yolks into the chocolate, keeping the mixture fluffy and smooth, without lumps. Start by gently folding in 1/3 of the stiff egg whites, followed by the remaining 2/3. 

Transfer the mixture into a piping bag (if you don’t have one, use a freezer bag) and then fill the glasses with the mousse (about 2/3 of the glass). Place it in the refrigerator for at least 1 1/2 hours.

Take a mixing bowl and stir the sugar into the mascarpone. Add 2 previously cooled espressos and mix. Sprinkle with a few pinches of ground coffee from the espresso.

Transfer the mixture into a piping bag and squeeze it into the cups to a depth of about 0²⁵⁄₆₄ in above the chocolate mousse. Leave in the refrigerator.

Peel the pears and cut them into 8 slices. Pour the remaining 2 espressos into a hot pan and cook with the pears for about 3 minutes per side. Sprinkle with a little sugar and a pinch of salt and then allow them to cool. Depending on the season, replace the pears with citrus or red fruits.

Remove the dessert glasses from the refrigerator and add the pears. To add extra flavour to the chocolate and coffee mousse, decorate with some seasonal herb leaves.