60 g (2 oz) amaretti biscuits
3-4 tablespoons Cointreau
125g (4 oz) plain (dark) chocolate
3 tablespoons strong black coffee
1 tablespoon orange juice
1/8 cup (30 g) 6 teaspoons butter
2 eggs, separated
4 ripe pears
3-4 tablespoons Cointreau
125g (4 oz) plain (dark) chocolate
3 tablespoons strong black coffee
1 tablespoon orange juice
1/8 cup (30 g) 6 teaspoons butter
2 eggs, separated
4 ripe pears
method
1. Put amaretti biscuits into a bowl, pour ovei liqueur, then crush biscuits to rough crumbs using end of a rolling pin.
2. Melt chocolate with coffee and orange juice in the top of a double boiler or a bowl set over a saucepan of simmering water.
3. When smooth, remove from heat and beat in butter and egg yolks.
4. In a separate bowl, whisk egg whites until stiff and fold chocolate mixture into them.
5. Set aside. Peel pears, leaving them whole with stalks intact.
6. Hollow out as much core as possible from the base and fill cavity with crumb mixture.
7. Stand the pears on a plate, cutting off a small slice if necessary to make them stand upright.
8. Spoon chocolate mixture over pears to coat evenly.
9. Chill for several hours or overnight. Transfer to individual plates using a fish slice when ready to serve.
2. Melt chocolate with coffee and orange juice in the top of a double boiler or a bowl set over a saucepan of simmering water.
3. When smooth, remove from heat and beat in butter and egg yolks.
4. In a separate bowl, whisk egg whites until stiff and fold chocolate mixture into them.
5. Set aside. Peel pears, leaving them whole with stalks intact.
6. Hollow out as much core as possible from the base and fill cavity with crumb mixture.
7. Stand the pears on a plate, cutting off a small slice if necessary to make them stand upright.
8. Spoon chocolate mixture over pears to coat evenly.
9. Chill for several hours or overnight. Transfer to individual plates using a fish slice when ready to serve.
serving amount
serves 4
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