Dark Chocolate Cream Cups with Spiced & Pear Topping

Photography, Tango

  • Prep time 30 minutes
  • Total time 3 hours & 40 minutes
  • Portion size 6 servings

Ingredients

Chocolate Cream:
Spiced Pear Topping:

Method

Chocolate Cream Cups Place chocolate in heatproof bowl. In small saucepan, heat cream and milk over medium heat until small bubbles form on side of saucepan. Pour over chocolate and let stand for 1 minute. Using whisk, mix until chocolate is melted.

In large bowl, using clean whisk, combine egg yolks, brown sugar and vanilla. While whisking, add one-third of the melted chocolate mixture; whisk until smooth. Repeat with remaining thirds of chocolate mixture. Using fine sieve placed over bowl, strain mixture, if necessary. Divide Chocolate Cream among six 3/4-cup ramekins. 

Preheat oven to 325°F. Transfer ramekins to baking dish. Pour enough hot water in dish to come halfway up sides of ramekins. Bake on middle rack of oven until edges of cream have set but centres are still slightly jiggly, about 30 minutes. Remove ramekins from baking dish, and let cool completely on wire rack. Cover each ramekin with plastic wrap and refrigerate until set, about 2 hours. (Make-ahead: Can be refrigerated for up to 2 days.) 

Spiced Pear Topping Meanwhile, in skillet, melt butter with brown sugar over medium heat, stirring until brown sugar has dissolved. Add pears, ginger, cinnamon and star anise, stirring to coat. Bring to boil. Cook, stirring occasionally, until pears are tender and cara­melized, 6 to 8 minutes. Remove from heat; discard star anise. Let cool completely. 

Top Chocolate Cream Cups with Spiced Pear Topping; sprinkle with almonds and grated dark chocolate, if using. 

Nutritional facts PER SERVING

  • Calories 585
  • Total fat 43 g
  • Saturated fat 26 g
  • Cholesterol 265 mg
  • Sodium 55 mg
  • Total carbohydrate 42 g
  • Fibre 5 g
  • Sugars 33 g
  • Protein 8 g
  • Iron 4.4 mg
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Baking & Desserts

Dark Chocolate Cream Cups with Spiced & Pear Topping

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