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    Chocolate, Pear and Ginger Dessert

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    Chocolate, Pear and Ginger Dessert

    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: 15 minutes

    Serves: 4


    • 205g can Waitrose Pear Quarters in Fruit Juice
    • 1-2 pieces Waitrose Chinese Stem Ginger in Syrup, finely chopped and 1 tbsp syrup
    • 100g bar Green & Black's Organic Maya Gold Chocolate
    • 8 ginger nut biscuits, crushed
    • 142ml pot Waitrose Fresh 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 the 4 desserts (about 20g), finely grate the rest and mix in a bowl with the crushed biscuits. Stir in 1 tbsp of the reserved pear juice and 1 tbsp syrup from the ginger.
    3. In small glasses or ramekins, place a layer of crushed biscuits, then a layer of the 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 chocolate curls.
    5. You can use Waitrose Continental Plain Chocolate instead of Green & Black's.

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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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    4 stars