Pears De Cacao

An elegant no-bake dessert that looks like it came from a French patisserie. Pear halves get filled with a chocolate-mint whipped cream mousse, pressed back together into whole pear shapes, chilled, and served in stemmed compotes with Creme de Cacao poured over the top.

The filling holds its shape thanks to a small amount of unflavored gelatin dissolved and folded into the cocoa-spiked whipped cream. Without it, the cream would ooze out between the pear halves instead of staying put. Chill the filled pears for at least an hour so the gelatin sets completely before serving.

The hint of mint extract in the chocolate cream is subtle but important. It keeps the richness of the cocoa and cream from feeling heavy and adds a cool, fresh note that pairs naturally with pears.

Kitchen Tips

• Drain canned pear halves thoroughly on paper towels. Wet pears won’t hold the filling and will dilute the chocolate cream.
• Dissolve the gelatin in cold water first, then melt over hot water. Adding gelatin directly to the cream causes lumps.
• Chill the chocolate cream until it reaches a spreadable consistency before filling the pears. Too runny and it slides right off.
• For a special occasion, try this with fresh pears poached until just tender instead of canned.

Variations

• Skip the mint extract and add a teaspoon of espresso powder for a mocha filling.
• Inject the assembled pears with Creme de Menthe instead of Creme de Cacao for a mintier version.
• Garnish with shaved dark chocolate curls instead of chocolate leaves for easier prep.