Directions
- 1Peel and cut the pears into large chunks.
- 2Cook the pears in a pan for 15–20 minutes until completely tender.
- 3Drain the pears very well to remove all excess water.
- 4Melt the chocolate until smooth.
- 5Pour the melted chocolate over the hot pears and blend immediately to get a perfectly creamy texture.
- 6Pour the mixture into a mould.
- 7Tap the mould to release air bubbles.
- 8Refrigerate for at least 6 hours (overnight is even better).
Ingredients
- 500 g pears
- 250 g dark chocolate 70% or higher
Equipment
panmould
Tips
- You can replace dark chocolate with milk or white chocolate, but in that case add 4–6 g of agar-agar.
- The dessert keeps well in the fridge for 2 to 3 days.
Related recipes
Limoncellocrème
Dessert
10 Minute Single Serving Apple Crisp
Dessert10m
Neiman Marcus Cake
Dessert
Lattice Pie Crust
American · Dessert
Gâteau au Lait Ninho Ultra Fondant
Dessert3h 20m
Dolly’s cuppa, cuppa, cuppa cake
Dessert
Prussians
Dessert
Torta vasca proteica
Dessert
High-Protein Pumpkin Cheesecake
Dessert
Monkey bread
Dessert
Lemonopita (Lemon Filo Pie)
Greek · Dessert1h 50m
Moist Chocolate Cake with Cream Cheese Buttercream
Dessert