Description
This indulgent Chocolate and Pear Clafoutis is a luscious, baked French dessert combining the rich flavor of dark chocolate with the natural sweetness of fresh pears. Perfect for sweet moments, this recipe creates a creamy, custard-like dish with a tender fruit base, ideal for serving warm or at room temperature.
Ingredients
Scale
Fruit
- 2 medium pears (peeled, cored, and sliced)
Chocolate
- 200 g dark chocolate (pre-chopped or chocolate chips)
Batter
- 3 eggs (essential for structure)
- 100 g sugar (can use brown sugar for deeper flavor)
- 100 g flour (gluten-free flour can be used)
- 300 ml milk (almond, soy, or oat milk for dairy-free option)
Other
- 30 g butter (for greasing the dish)
Instructions
- Preheat and prepare dish: Preheat your oven to 180°C (350°F) and generously butter a medium-sized baking dish to prevent sticking.
- Prepare the pears: Peel, core, and slice the pears into thin wedges, then evenly arrange them in the buttered baking dish to form a base for the clafoutis.
- Melt chocolate: Gently melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently until smooth.
- Mix eggs and sugar: In a separate bowl, whisk the eggs and sugar together until the mixture becomes pale and slightly thickened, which helps create the clafoutis’ custardy texture.
- Add flour and milk: Gradually sift in the flour while whisking continuously to avoid lumps. Then pour in the milk and mix thoroughly until the batter is smooth and well combined.
- Combine chocolate and batter: Stir the melted chocolate into the batter until it is fully incorporated, creating a rich, chocolatey custard mixture.
- Assemble and bake: Pour the chocolate batter evenly over the arranged pears in the baking dish, ensuring the fruit is well covered. Place the dish in the preheated oven.
- Bake and cool: Bake for 35-40 minutes until the clafoutis is set, slightly puffed, and a skewer inserted into the center comes out clean. Remove from the oven and let cool for at least 10 minutes before serving to allow the custard to firm up.
Notes
- You can substitute dairy milk with almond, soy, or oat milk for a dairy-free version.
- Brown sugar can be used instead of white sugar to add a caramel note.
- Gluten-free flour can replace regular flour to make the dessert gluten-free.
- Serve warm or at room temperature, possibly with a dollop of whipped cream or vanilla ice cream for extra indulgence.
- Ensure the chocolate is melted gently to prevent it from seizing.
