Pear and chocolate Charlotte

15 to 20 "sponge fingers" (or ladyfingers or boudoir biscuits)
100g dark chocolate
100g double cream
200g double cream whipped
1 can of pears in syrup
2.5g agar agar powder (original recipe calls for 4 gelatin sheet)

In a microwavable bowl, pour the cream (100g) and add the agar agar powder, mix well and cook for about 1 minute (must boil). Add the chocolate to the mixture and mix all together (the chocolate should melt without having to put it back in the microwave).
Delicately fold in the whipped cream.

Dip the flat end of the biscuits in the pear syrup and arrange 2-3 biscuits in the bottom of the bowl then all around the bowl (flat side inside face up) - (I used a big plastic measuring jug of 2.5L the bowl must be small enough otherwise you'll struggle to lay in the biscuits). Pour half the chocolate mousse in the bowl then add as much pear as you like, pressing them in the mousse. Repeat this stage one more time. Dip the curved side of 3-4 biscuits and lay them flat side up on top of the mousse. (to create a flat bottom) . Refrigerate for 3-4 hours.