Chestnut Forest a Modern Tiramisu by Laura Cassai
This was the dish I created alongside the ‘Quail, pine mushrooms, chestnuts and polenta’ recipe on M...
4 small pears
70g chocolate (white, milk or dark)
Melt chocolate in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate.
Add any extra decorations you wish (cinnamon, nuts, double dipped chocolate, almonds, caramel)
Transfer to baking paper lined plate, and refrigerate until chocolate has set, at least 15 minutes (and up to 2 hours). Bring to room temperature before serving.