My Poires Belle Hélène.

For every chocoholic, a rich and delicious dessert…

Prep time:  15 minutes
Cook time:20 minutes
Four 4 persons


  • 4 juicy pears
  • 5 ½ ounces of dark chocolate (70% cacao)
  • 3 tablespoon of pure cacao
  • 1 cup of liquid cream
  • 2 teaspoon of ground cinnamon


  • A pan
  • Cooking dish


  1. Peal the pears but keep the steem. Cut the base so that the pears can stand while cooking.
  2. Poach the pears in a casserole in 1 cup of water and the cinnamon with low fire for 20 minutes. Cover the casserole and baste the pears from time to time.
  3. When the pears are cooked, melt the chocolate in a pan with de powder cacao and cream. Stur gently with a soft spatula. You must be aware not to let the chocolate burn. It must turn into a unctuous chocolate cream. Add sour cream if necessary.
  4. Service:

    • Dispose the pears into a hollow plate , cover with chocolate (which must be very hot)
    • You can add a scoop of vanilla ice cream. The thermal shock adds up the pleasure. To eat right away.