Method

• 1.
  Melt butter in a large frypan over medium-high heat. Add pear slices and cook for 3-5 minutes each side until pear softens and tans at the edges. Add brown sugar and 1 tbs water, mix with the butter and juice from the cooked pears and cook for 2 minutes until a caramel-like syrup has formed. Using a slotted spoon, transfer pear slices to a plate to cool slightly. Stir vinegar into the pear juice caramel, bubble and stir for 1 minute, then reserve.
• 2.
  Place milk in a medium saucepan and bring to the boil. Meanwhile, place caster sugar and egg yolks in a heatproof bowl and whisk until light and fluffy. Pour the just-boiled milk into the bowl, whisking vigorously to combine. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until custard thickens and coats the back of a spoon. Set aside for 2 minutes to cool slightly.
• 3.
  Melt chocolate in a microwave-safe bowl in the microwave in 30-second bursts on high, stirring after each burst, until chocolate is evenly melted. Set aside for 2 minutes to cool slightly.
• 4.
  When custard and chocolate are roughly the same temperature, whisk one-third of the custard into the melted chocolate. Then, in 2 batches, firmly but gently whisk the remaining custard into the chocolate mixture, only adding the final batch when the second is fully combined. If the chocolate seizes, add 1-2 tbs extra warm milk and stir to unseize.
• 5.
  Whisk cream to firm peaks. Using a metal spoon, in 3 batches, fold cream into the chocolate custard. Divide chocolate mousse among serving bowls. Top with the pears and drizzle caramel over to serve.