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    Chocolate, Pear and Ginger Dessert (for 2)

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    Chocolate, Pear and Ginger Dessert (for 2)

    The orange flavour in the Green & Black's Maya Gold Chocolate complements the stem ginger. This dessert is easy to assemble; just chill in the fridge while you eat your main course.

    • Christmas
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 50g Green & Black’s Organic Maya Gold Chocolate
    • 4 ginger nut biscuits, crushed
    • ½ x 205g can Waitrose pear quarters in Fruit Juice
    • 1 piece Chinese stem ginger in syrup, finely chopped, plus ½ tbsp syrup
    • 75ml whipping cream


    1. Drain the pears, reserving the juice. Purée the pears and chopped stem ginger quickly in a food processor.
    2. Shave off enough chocolate to decorate 2 servings, finely grate the rest and mix with the crushed biscuits. Stir in ½ tbsp reserved pear juice and the ginger syrup.
    3. Divide the biscuit mixture between 2 small glasses then add a layer of pear and ginger purée.
    4. Whip the cream until stiff and spoon a thick layer on top. Chill until required – this allows time for the biscuits to soak up some of the juice. Decorate with reserved chocolate shavings.

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    Cook's tips

    To crush the biscuits, place in a plastic bag and crush with a rolling pin, or blend briefly in a food processor.


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