Ginger-stuffed pears with chocolate mousse cream
2 medium, halved, stem on
20 g, finely chopped
2 individual, chopped
2 medium, halved
Pauls Mousse, Chocolate, Low Fat
light thickened cream
- Preheat oven to 220°C or 200°C fan-forced. Using a spoon, gently scoop cores from each pear, creating a small hollow in the centre. Arrange pears, cut-side up, in a medium baking dish (trim the bases so they sit flat, if required).
- Combine ginger and biscuit in a small bowl. Spoon biscuit mixture into each pear hollow. Place orange wedges, cut-side up, in dish with pears. Cover dish with foil and bake for 20 minutes or until pears are tender.
- Meanwhile, place Nestlé® Soleil Chocolate Mousse and cream in a small bowl. Mix well to combine. Place pears on serving plates. Using tongs, squeeze juice from baked oranges over pears. Serve with chocolate mousse cream.