Chocolate Covered Pears Nuts (Printable)

Ripe pears coated in dark chocolate and sprinkled with chopped nuts for a quick, elegant snack or dessert.

# What You'll Need:

→ Fruit

01 - 2 large ripe pears, firm but not overripe

→ Chocolate

02 - 5.3 oz dark chocolate (60-70% cocoa), chopped

→ Nuts

03 - 1.8 oz mixed nuts (such as pistachios, almonds, walnuts), finely chopped

→ Optional

04 - 1 teaspoon coconut oil (for smoother chocolate coating)

# How To Make It:

01 - Wash and thoroughly dry the pears. Slice each pear in half lengthwise, remove the core, and insert a wooden skewer or popsicle stick into the stem end of each half for easy dipping.
02 - Line a baking sheet with parchment paper.
03 - In a heatproof bowl, melt the dark chocolate (and coconut oil, if using) over a pan of simmering water (double boiler method), stirring until smooth.
04 - Dip each pear half into the melted chocolate, covering about two-thirds of the fruit. Let excess chocolate drip off.
05 - Immediately sprinkle the chocolate-coated part with chopped nuts, gently pressing if needed.
06 - Place the pears onto the prepared baking sheet. If desired, refrigerate for 20 minutes to set the chocolate.
07 - Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The contrast between cool juicy pear and rich bittersweet chocolate is absolutely addictive
  • These look like you spent hours at a pastry school but take about twenty minutes start to finish
  • You can customize the nut toppings to match whatever you have in your pantry
02 -
  • Even a single drop of water can seize your chocolate into a grainy mess, so make sure your bowl and utensils are completely dry
  • Room temperature pears work much better than cold ones because condensation forms on chilled fruit and prevents the chocolate from adhering
03 -
  • Warm your pears slightly in the microwave for ten seconds if they have been refrigerated, as this helps the chocolate adhere better
  • Work quickly once the chocolate is melted because it starts to thicken as it cools and becomes harder to dip smoothly

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