Chocolate Truffle Stuffed Pear Wreath Food

CHOCOLATE PEAR POUCHES

Steps:

• Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.)
• Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes.
• Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup.

CHRISTMAS PEAR & CHOCOLATE TIRAMISU TRIFLE

Steps:

• For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.
• Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.
• While the cake cooks, put the pears, vanilla pod and 1 litre water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.
• For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.
• You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

EASY CHOCOLATE TRUFFLES

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

SPICED PEAR TRUFFLES

Steps:

• Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until it begins to simmer. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Whisk in liqueur, five-spice powder, and salt until smooth. Pour mixture into a 9-inch pie dish; let cool completely. Cover with plastic wrap; refrigerate until firm, at least 3 hours and up to 1 day.
• Line 2 rimmed baking sheets with parchment. With a 1-inch ice cream scoop or melon baller, scoop out chocolate mixture and place on one prepared sheet. Refrigerate until set, about 20 minutes.
• Place cocoa powder in a bowl. Dust hands with cocoa and roll truffles into balls, coating hands with more cocoa as needed; place on other prepared sheet. Refrigerate until set, 1 hour. Roll truffles in more cocoa powder or brush with pearl dust just before serving or packaging. Truffles can be stored, covered, in refrigerator up to 2 weeks.