Prep. Time 15 mins
Cooking Time 10 mins
Yields 4 servings
What You Need
7 oz (200 g) chocolate
4 ripe pears
1/4 cup (57 g) butter
1 cup (224 g) 35 % cream
Break the chocolate into small pieces.
Peel the pears and slice them thinly.
Butter the inside of 4 sheets of aluminium foil with a pastry brush. Divide the chocolate and the pears among the sheets. Pour over 35 % cream. Add a knob of butter to each and seal foil to form a bag.
Place on the grill* and cook for 10 minutes over a medium low heat.
Jean Soulard, Executive Chef, Le Château Frontenac
*Alternative to BBQ: 350 ° F (180 °C) oven for 10 minutes.