Chocolate, Pear and ginger muffins

7 January 2017

Today we have a spicy chocolate fondant recipe with pears, inspired by the french dessert Poire Belle-Hélène. A comforting and gourmet dessert for the long winter days before us.

At this time of the year I have alto of pears in my CSA box. I first thought about savoury recipes with pears. There is this pear and blue cheese combination, for example that I like a lot. Comme j’ai souvent des poires dans mon panier AMAP en ce moment mon choix s’est tourné vers le deuxième thème.

Pear and chocolate make a perfect pair for winter desserts. The pear helps us to appreciate the chocolate without being cloyed.

For this recipe, I revisited the famous Belle-Hélène pears in the form of a fondant au chocolat. And to bring a little more taste, I brought in some ginger and vanilla.

Ingredients (for 4 individual cakes) :
  • 4 Pears (small)
  • 20g Ginger
  • 100g Brown sugar
  • Vanilla extract
  • 120g Dark chocolate
  • 80g Butter
  • 100g Flour
  • 1/2 Cc Baking powder
  • 1 Egg
  • Cacao powder (optional)

Prepare your molds: you will need individual molds with a diameter of about 10 cm. Cover them with baking sheets and spread some oil on them.

Peel the pears while keeping the stalk attached.

Empty the hard part of the inside of the pears by making a hole underneath.

Mix sugar, grated ginger and vanilla with 50cl of water and bring to a boil.

Once the sugar is dissolved, add the pears. Let them cook in the syrup for about ten minutes on low heat.

Drain the pears and set aside. Continue cooking the syrup and let the water evaporate. Wait until the syrup is lightly thick and only 10 cl (approximately) remains.

Melt the chocolate in a double boiler with the butter.

When the chocolate and butter mixture has become smooth, add in the flour and baking powder and mix well.

Then add the eggs and the syrup. Mix.

Divide the mixture into molds. Fill only half. Ask follows pears in the middle of each mold.

Bake the muffins for 25 minutes at 180 ° C.

Make a paper cone, about the same size as your pears. Once the fondants are cooked and cooled, place the cone on the pears (to protect them) and sprinkle cocoa powder over the muffins.

There is not a lot of sugar in these chocolate fondants, so if you want to sweeten a little more your dessert you can pour some maple, cane or agave syrup over the pear.

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