Romantic Chocolate Covered Pears (Printable)

Ripe pears dipped in dark chocolate, garnished with sea salt and chopped pistachios for an elegant treat.

# What You Need:

→ Fruit

01 - 2 large ripe but firm pears (Bosc or Anjou preferred)

→ Chocolate Coating

02 - 6 oz high-quality dark chocolate (minimum 60% cacao), chopped
03 - 1 tbsp unsalted butter

→ Toppings

04 - 2 tbsp shelled pistachios, finely chopped
05 - 1 tsp flaky sea salt (such as Maldon)
06 - 2 tbsp white chocolate, melted (optional, for drizzling)

# Steps:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Wash, dry, and halve the pears lengthwise. Remove cores but leave stems attached for presentation.
03 - Set a heatproof bowl over a pot of simmering water. Add the dark chocolate and butter, stirring gently until completely smooth and melted. Remove from heat.
04 - Dip each pear half into the melted chocolate, coating halfway or fully as desired. Allow excess chocolate to drip off.
05 - Place the chocolate-covered pears on the prepared baking sheet. Immediately sprinkle with chopped pistachios and flaky sea salt while chocolate is still wet.
06 - If using, drizzle melted white chocolate over the pears for decoration.
07 - Refrigerate the pears for 20 minutes or until the chocolate is completely set.
08 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The combination of juicy sweet pears with bittersweet chocolate creates that perfect sweet and sophisticated balance
  • These look impressive but take almost no skill to make, which is my favorite kind of dessert
02 -
  • Moisture is the enemy here, so make sure your pears are completely dry before dipping or the chocolate will seize and turn grainy
  • Room temperature chocolate melts more smoothly, so take it out of the fridge about 30 minutes before you start cooking
03 -
  • If your chocolate starts to seize while melting, whisk in a tiny bit of cold butter one teaspoon at a time until smooth again
  • Hold the dipped pear at an angle for 30 seconds before setting it down to prevent pooling chocolate at the base

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