I love serving desserts in shooter glasses. I find them so cute and the best part is that you can eat them even at the end of a full meal without feeling too bad (or too full). Today’s recipe is very easy to make and it uses up some of the pears that are lying around in your kitchen (well, that’s what happened in my kitchen…). I used maple syrup instead of sugar as I love the hint of bitterness it releases and that contrasts with the sweetness of the overall dessert. I topped the simple pear and maple syrup mousse with some melted dark chocolate as I think pears are wasted without chocolate (don’t you??) and a few crushed toasted hazelnuts for some crunch! These shooters can be served as a dessert or as “petit fours”, together with coffee after a fancy meal. Enjoy!
Before I leave you to the recipe, I would like to take the opportunity to inform you that I am in the process of making a few changes to MsM’s format. I have decided to start using a plugin to organise the way my recipes look. Many fellow bloggers are doing this already and I think the recipes look much neater this way. I am still including step by step pictures (even though smaller in size) with the recipes, so do not worry! Also, on a more technical note… for now when clicking on the PRINT button inside the recipe box, the recipe will still print with ALL the pictures. I am trying to understand if there is a way to change this, but in the meantime, whoever prefers to print my recipe WITHOUT pictures, please use the PRINT-PDF button at the end of the post (after the last picture) and make sure to check the “remove images” button before printing. Thank you all so much for your patience.
So… what do you think of MsM’s “new look”???
Maple Pear Mousse Shooters with Chocolate and Hazelnuts
A quick, healthy, gluten free and vegan dessert: Maple Pear Mousse Shooters with Chocolate and Hazelnuts!
- 2 medium sized pears peeled, cored and chopped
- 50 ml – 1.7 oz. maple syrup
- 100 gms – 3.5 oz. dark chocolate melted
- 15 to asted hazelnuts crushed
Put the chopped pears and the maple syrup in an oven proof dish and bake in a pre heated oven at 200°C – 390°F for 30 minutes or until caramelized (you can also finish off the pears under the broiler for 5 minutes if they are not caramelized to your liking).
When ready, blend the pears and put the mousse in the shooter glasses. Keep in the fridge until ready to serve.
When you want to serve the mousse, crush the toasted hazelnuts and melt the dark chocolate. Divide the melted chocolate among the shooters and top with the crushed hazelnuts.
If you want to fully prepare the mousse ahead of time, use Nutella or chocolate sauce instead of melted chocolate (which hardens again if kept in the fridge).