Romantic Chocolate Covered Pears (Print)
Juicy pears enrobed in dark chocolate with elegant garnishes for a luscious, shareable dessert.
# What You Need:
→ Fruit
01 - 4 ripe but firm pears (such as Bosc or Anjou), peeled, stems left intact
→ Chocolate Coating
02 - 7 oz high-quality dark chocolate (70% cocoa), chopped
03 - 1 tbsp unsalted butter
→ Garnishes
04 - 2 tbsp chopped toasted pistachios or hazelnuts
05 - 2 tbsp freeze-dried raspberries or edible rose petals
06 - 1 tbsp white chocolate, melted (for drizzling)
# How To Make It:
01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Peel the pears while keeping stems intact. Trim a thin slice from the bottom of each pear to ensure they stand upright.
03 - Place dark chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Stir constantly until completely melted and smooth. Remove from heat.
04 - Dip each pear into the melted chocolate, turning to coat the lower two-thirds evenly. Allow excess chocolate to drip off.
05 - Place coated pears upright on the prepared baking sheet. While chocolate is still soft, sprinkle with chopped pistachios, nuts, or edible petals as desired.
06 - Drizzle melted white chocolate over the coated pears for an elegant finishing touch.
07 - Refrigerate pears for 15 to 20 minutes until chocolate is completely set.
08 - Serve immediately or keep chilled until ready to serve.
# Expert Advice:
01 -
- These look like something from a patisserie window but come together in under 30 minutes with zero actual baking
- The contrast between juicy, crisp pear and snapping dark chocolate is the kind of sophisticated dessert balance that impresses without trying too hard
02 -
- Room temperature pears are crucial here because cold fruit causes the chocolate to seize and streak the moment it makes contact
- Any water droplet in your melted chocolate will ruin it completely, so dry your pears thoroughly and keep your double boiler steady
03 -
- Pear selection matters because an overripe pear will start weeping juice under the chocolate and create an unappealing separation between fruit and coating
- Save any leftover melted chocolate for drizzling rather than reheating it, since chocolate that has been melted twice loses its tempering and will never set quite right again