Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate, Pear and Ginger Dessert (for 6)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chocolate, Pear and Ginger Dessert (for 6)

    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: 6


    • 12 ginger nut biscuits, crushed
    • 225ml whipping cream
    • 1½ x 205g can Waitrose pear quarters in Fruit Juice
    • 3 pieces Chinese stem ginger in syrup, finely chopped, plus 1½ tbsp syrup
    • 150g Green & Black’s Organic Maya Gold Chocolate


    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 6 servings, finely grate the rest and mix with the crushed biscuits. Stir in 1½ tbsp reserved pear juice and the ginger syrup.
    3. Divide the biscuit mixture between 6 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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    0 stars