Chocolate Covered Pear Halves (Printable)
Ripe pears dipped in dark chocolate and finished with sea salt for a simple, elegant treat.
# What You'll Need:
→ Fruit
01 - 3 ripe but firm pears
→ Chocolate Coating
02 - 7 oz dark chocolate (70% cocoa or higher), chopped
03 - 1 tbsp coconut oil or unsalted butter
→ Garnish
04 - 2 tbsp chopped toasted nuts (pistachios, almonds, or hazelnuts)
05 - Flaky sea salt
# Steps:
01 - Line a baking sheet with parchment paper.
02 - Wash and thoroughly dry the pears. Cut each pear in half lengthwise and remove the core with a spoon or melon baller.
03 - In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate with coconut oil or butter, stirring until smooth. Remove from heat.
04 - Holding each pear half by the stem or with a fork, dip the cut side into the melted chocolate, letting excess drip off.
05 - Place the chocolate-covered pears, cut side up, on the prepared baking sheet.
06 - Sprinkle with chopped nuts and a pinch of flaky sea salt, if desired.
07 - Refrigerate for at least 30 minutes, or until the chocolate is set. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The contrast between juicy pear and snappy chocolate is exactly what dessert should be
- Ready in under 30 minutes but looks like you spent all afternoon on it
02 -
- Dry your pears completely or the chocolate will seize and turn grainy instead of staying smooth
- Even a drop of water in your melted chocolate will ruin the whole batch, so keep everything bone dry
03 -
- Use a fork to hold the pears if the stems break off during coring
- The chocolate coating is perfect for hiding any bruising on the pears