Pear “Helene” with Cru Virunga chocolate sauce

Serves: 4 Chocolate used:
Cru Virunga
Difficulty: Difficult
Preparation time: 30 minutes and up

  1. Peel the pears to 2/3 and remove the core from below. Bring white wine, sugar and condiments to a boil, thicken with wheat starch and leave to cool. Marinate the pears in this sauce for 2-3 hours.
  2. For the chocolate sauce, bring milk and cream to a boil. Add Cru Virunga Rondos. When they are melted, add rum.
  3. Squeeze the lemon and mix the juice with creme fraîche and powdered sugar.
  4. Arrange the chocolate sauce on the plates, place the pears on top of it and decorate with creme fraîche. Finally, add the ice cream.

Thanks for this amazing recipe to star chef Heinz O. Wehmann. Visit the page of his restaurant Landhaus Scherrer!


4 fully ripe pears

0,5l white wine

4cl Williamsgeist

80g sugar

10g wheat starch

Cinnamon, cloves, anise, ¼ vanilla pod

75g milk

75g cream

180g Original Beans Cru Virunga Rondos

2cl rum

½ lemon

60g creme fraîche

10g powdered sugar

4 scoops of ice cream

[pinit color="red"]

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