Chocolate Covered Pears (Printable)

Juicy pears coated with dark chocolate and a touch of sea salt, finished with toasted nuts.

# 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 (optional)

04 - 2 tbsp chopped toasted nuts (pistachios, almonds, or hazelnuts)
05 - Flaky sea salt

# How to Make It:

01 - Line a baking sheet with parchment paper and set aside.
02 - Wash and thoroughly dry the pears. Cut each pear in half lengthwise and remove the core using a spoon or melon baller.
03 - Set a heatproof bowl over a pot of simmering water to create a double boiler. Add the chopped dark chocolate and coconut oil or butter. Stir constantly until completely smooth and melted, then remove from heat.
04 - Hold each pear half by the stem or with a fork. Dip the cut side into the melted chocolate, allowing any excess to drip off back into the bowl.
05 - Place the chocolate-covered pears cut side up on the prepared baking sheet. Immediately sprinkle with chopped nuts and a pinch of flaky sea salt if desired.
06 - Refrigerate for at least 30 minutes or until the chocolate is completely set. Serve chilled or bring to room temperature before serving.

# Expert Hacks:

01 -
  • The combination of juicy pear and intense dark chocolate hits that perfect sweet spot without being cloying
  • They look like you spent hours on them but actually come together in about twenty minutes
  • You can keep them in the fridge for days and they only get better as the flavors meld
02 -
  • I learned the hard way that overripe pears turn into a mushy mess when you try to handle them
  • If your chocolate starts looking grainy or thick you have probably gotten a tiny bit of water in it and will need to start over
  • The chocolate coating needs to be thick enough to coat but thin enough to actually bite through without making a mess everywhere
03 -
  • Work in small batches so the chocolate does not start to set before you have dipped all your pears
  • If you are making these for a party prepare them the night before and keep them refrigerated on the parchment lined sheet

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