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.
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