This week’s recipe is from Little and Friday, my favourite café.
It can be a wonderful afternoon tea or a dessert . I quite often just cook the pears on their own for dessert. Not only is it absolutely delicious it looks divine on the plate.
Chocolate Grenache
½ cup of cream and 200 grams of good quality dark chocolate grated.
In a saucepan, heat the cream to just below boiling point. Remove from heat and stir in the chocolate until melted and smooth. Allow to cool and thicken before using.