Preparation: 30 min
Cooking time: 35 min
10g cocoa powder
100g caster sugar
50g fresh chestnuts, shelled and chopped.
Extra cocoa powder for dusting.
3 firm conference pears, peeled, halved and cored
50g caramelised pear jelly (or substitue pear preserve)
3 iced chestnuts, chopped (available from delicatessens)
1 vanilla pod
100ml single cream
200ml whole milk
The juice of 1/2 a lemon
140g dark chocolate, broken into pieces
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