Poached Pear to me has always been a elegant look dessert, it’s usually sat in the middle of the plate or bowl, it doesn’t need anything fancy around it as it’s the star of the show. This is why I wanted to make a tasty poached pear for the ending of a 3 course dinner for Rach and her parents.
One of the reasons I like Poached Pear is that it’s actually very easy to do and doesn’t take very much time to make. The important thing to do is make sure what you’re poaching the pear in has plenty of flavour and isn’t too bland.
I like to poach the pear in apple juice and then add some additional spices to give it that little extra flavour. Whilst the pear was poaching I was already imagining what it would look like on the plate and that’s when I thought about covering the pear in chocolate and letting it set.
The addition of a good quality chocolate adds a nice contrast to the dessert. The pear is nice and soft, whereas the chocolate is hard and has a nice snap to it. The first thing I did was peeled the skin from the 4 pears and placed these in a saucepan with the sugar and apple juice.
I wanted to add a little extra spice and love the addition of star anise and cinnamon, it gives it a nice taste and reminded me of christmas 🙂 I left the pears poaching in the saucepan until they were soft enough to put a knife through, these were then taken off the heat and removed from the water until cooled.
Whilst the pear is cooling I melted the chocolate in a dish over boiling water. Once all of the chocolate has melted, I covered the pears with the cooled chocolate and placed them in the fridge to fully cool and allow the chocolate to set. I served this on a plate with some yogurt….yummy!!
I saw a picture that was shared of this chocolate egg and had to give it a go, it looked incredible. The actual method is fairly easy, it is however a little time consuming as you have to wait for things to set before you can move to the next step.
You are going to want to get roughly 4 bars of chocolate, I used 40% cocoa as I find more than that a little bitter and I like plenty of sweetness. Believe me these eggs are incredibly sweet, I couldn’t have more than one 🙂 The first step is to make the chocolate ganache, I have made it before when doing truffles and its actually very easy.
The main thing to remember is that you get the proportions correct, with the proportions you want to make sure the ration of chocolate to cream is 2:1. For this recipe I used 200g of chocolate and 100g of double cream. With the chocolate you could just break them into the blocks of chocolate but I find chopping them finely is a better option as it means the chocolate will melt quicker in the cream.
Before you start heating the cream in a saucepan, finely chop the 200g of chocolate. Put the cream into a saucepan and put on a medium heat, don’t put it on high as you don’t want any of it to burn. Once the cream is hot enough to melt chocolate (it doesn’t need to me simmering or boiling), it the saucepan off the heat and drop in the chocolate.
Give it a good mix to ensure it’s all mixed together and there are no unmelted bits of chocolate. Pour this mixture into a bowl to cool, once room temperature you may want to pop it into the fridge to aid in the cooling process.
The temperate is incredibly important, if it’s too warm then it will be more used as chocolate for layers in cakes (it won’t be firm enough to roll into a ball) Keep checking on the chocolate ganache as you also don’t want it to become so hard that you find it hard to turn into balls.
This recipe uses Cadbury’s cream eggs, which are just amazing. Nothing can really beat the centre of a cream egg 🙂 Get your Cadbury’s cream eggs and cover them with a layer of the chocolate ganache and roll around in your hand to smoothen it and place it on a dish.
Once all have been done place them back in the fridge to allow them to harden, this may take a couple of hours. Whilst it was cooling I chopped up the remaining 200g of chocolate and crushed a bag of Cadbury’s mini eggs, as these are used for the outer coating.
Once the chocolate in the fridge has cooled completely it’s time for the really messy bit! Place a glass dish or bowl over a saucepan of boiling water and put the chocolate into this and continue to stir until it has completely melted. Take off the heat and allow it to cool slightly so you can comfortable touch it but not so long that it starts to set (a couple of minutes will be fine)
Roll the Cream Eggs covered in Ganache into the melted chocolate until it’ fully covered and then roll over the crushed mini eggs until it’s fully covered, place onto baking parchment and once all of them are done put them back in the fridge to allow the chocolate to set.
If you struggle to roll in the mini eggs, put the balls onto the parchment and sprinkle with the mini eggs and rotate until all is covered. It is very messy and I do think it would be easier if you had something to hold the egg in the chocolate. Once set, cut open and enjoy! If you do try them, let me know what you think 🙂