More: 10 Delicious Cookies Under 100 Calories
If pears aren't your favorite fruit, substitute for strawberries, and remember that these are not to be eaten often but should be enjoyed fully when you do.
(Makes 2 servings)
2 ounces dark chocolate (at least 85% cacao), coarsely chopped
1 tablespoon grass-fed unsalted butter, at room temperature
2 ripe but firm Bosc or Anjou pears, well washed and dried
Topping: 1 tablespoon ground nuts (almonds, walnuts, or hazelnuts), cocoa nibs, or unsweetened coconut flakes, and coarse sea salt
1. Line a plate or small baking sheet with parchment paper and set aside.
2. Bring 1 inch of water to a simmer in a small pot. In a small heatproof bowl that sits over the pot without touching the water, melt the chocolate, stirring occasionally until three-fourths melted, 8 to 10 minutes. Remove the bowl from the pan and stir the chocolate until it is fully melted. Stir in the butter until well combined. The chocolate should be melted but not hot.
3. Tilt the bowl slightly to make a deeper pool of chocolate. Dip each pear bottom into the chocolate. Sprinkle the chocolate with the topping of choice and coarse salt and place on the parchment. Chill in refrigerator until the chocolate is set, about 20 minutes.