Heat the cream. Melt the chocolate mint bars, except for 2 pieces, while stirring over a mild heat and bring to the boil briefly. Let it cool down. Cover and refrigerate for at least 4 hours or preferably overnight in the refrigerator.
Peel, wash, quarter and core the pears. Cut the pears into cubes. Boil up with 150 ml water, sugar, lemon peel and cinnamon. Simmer covered for about 3 minutes
Stir starch and 3 tablespoons of water until smooth. Stir into the pears and bring to the boil briefly. Let the compote cool down. Remove lemon peel and cinnamon
Whip the chocolate mint cream until creamy with the hand mixer. Distribute alternately with the pears in 4 dessert bowls. Cut the remaining bars diagonally in half. Decorate the mousse with the bars and possibly with mint leaves and chocolate shavings