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Pears Belle Helene

This recipe uses a chilled poached pear and the preparation of the chocolate sauce is pretty quick.
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Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sauce Recipe for Pears Belle Hélène
  • 200 g dark chocolate.
  • 100 g milk chocolate.
  • 300 ml cream.
  • 10 ml brandy optional.

Equipment

  • You will need a small saucepan to heat the cream, a bowl for to mix the sauce plus a whisk or wooden spoon.

Method
 

  1. Break or chop the chocolate up and place in a bowl. Stainless Steel or Pyrex style is good.
  2. In a separate pot heat the cream to almost boiling before pouring the cream over the chocolate,
  3. Gently stir the combination until it is smooth. Serve warm or at room temperature.
  4. It will firm up if you refrigerate the sauce (for up to a week).
  5. Assembly:
  6. Your dessert plate should be at room temperature
  7. Drain the chilled whole poached pear well.
  8. Square off the base if required so that the pear is upright and stable.
  9. Coat half of the pear with chocolate sauce.
  10. A scoop of vanilla ice cream on the side
  11. Garnish with an edible garnish of contrasting colour – I used green mint leaf.

Notes

If you find this sauce too rich you could increase the ratio of milk chocolate and also add a little more cream
A gentle heating in a microwave (after refrigeration) will return the mix to sauce consistency.