Easy Chocolate and Pear Clafoutis

There are desserts that whisper comfort and others that sing elegance—this Easy Chocolate and Pear Clafoutis does both. With tender slices of pear nestled in a silky, custard-like batter kissed with dark chocolate, this French-inspired bake feels effortlessly chic while remaining deeply cozy. It’s the kind of recipe you can pull together on a weeknight yet proudly serve at a dinner party, still warm from the oven with a dusting of sugar on top.

Clafoutis (pronounced kla-foo-TEE) traditionally features cherries, but pears and chocolate are a dreamy modern twist. The fruit brings gentle sweetness and moisture, while dark chocolate adds richness and depth. Best of all? You don’t need any fancy techniques or hard-to-find ingredients—just a bowl, a whisk, and a craving for something beautiful.

Who This Recipe Is For (and Why You’ll Love It)

This recipe is perfect for:

• Beginner bakers who want a foolproof dessert that looks impressive
• Busy home cooks who want minimal prep and maximum payoff
• Chocolate lovers who prefer desserts that aren’t overly sweet
• Entertainers seeking a make-ahead-friendly dessert

Why it’s great:

• One-bowl batter, no mixer required
• Naturally gluten-light (and easily adaptable)
• Elegant enough for guests, easy enough for everyday
• Flexible with swaps and variations

If you’ve never made a clafoutis before, this is the ideal place to start.

Ingredients for Easy Chocolate and Pear Clafoutis

You only need a handful of pantry staples and fresh fruit to bring this dessert to life:

• 2 pears – ripe but firm, peeled and sliced
• 100 g dark chocolate – chopped (70% cocoa recommended)
• 3 eggs – at room temperature
• 80 g sugar – granulated or caster sugar
• 70 g flour – all-purpose
• 300 ml milk – whole milk for best texture

Optional Add-Ins

• 1 teaspoon vanilla extract
• A pinch of salt
• 1 tablespoon cocoa powder for extra chocolate flavor

Kitchen Equipment You’ll Need

• Mixing bowl
• Whisk
• Cutting board and knife
• Peeler
• Baking dish (ceramic or glass, about 24 cm / 9-inch)
• Measuring cups and scale
• Oven

Step-by-Step Recipe Directions

1. Preheat and Prep

Preheat your oven to 180°C (350°F). Generously butter your baking dish and lightly dust it with flour or sugar to prevent sticking.

2. Prepare the Pears

Peel, core, and slice the pears into thin wedges. Arrange them evenly in the bottom of the prepared baking dish.

3. Melt the Chocolate

Gently melt the dark chocolate using a microwave in short bursts or a double boiler. Set aside to cool slightly.

4. Make the Batter

In a large bowl, whisk the eggs with the sugar until pale and slightly thickened. Add the flour and whisk until smooth, ensuring there are no lumps.

5. Add Milk and Chocolate

Gradually pour in the milk while whisking to create a thin, crepe-like batter. Stir in the melted chocolate (and vanilla or salt, if using).

6. Assemble

Carefully pour the chocolate batter over the pears in the baking dish. The pears will float slightly—this is normal.

7. Bake

Bake for 35–40 minutes, or until the clafoutis is set around the edges and just slightly jiggly in the center. A knife inserted should come out mostly clean.

8. Cool Slightly and Serve

Let the clafoutis cool for at least 10 minutes before serving. It will puff up in the oven and gently deflate as it cools—this is part of its charm.

Tips for the Best Chocolate and Pear Clafoutis

• Use ripe but firm pears to avoid excess moisture
• Don’t overbake—a slightly soft center is ideal
• Room-temperature eggs blend more smoothly
• Rest before slicing to allow the custard to set

Shortcut: Use pre-chopped dark chocolate or chocolate chips if you’re short on time.

Recipe Variations and SwapsThis clafoutis is wonderfully adaptable:

• Gluten-Free: Swap flour for almond flour or a gluten-free blend
• Dairy-Free: Use almond or oat milk and dairy-free chocolate
• Lower Sugar: Reduce sugar to 60 g or use coconut sugar
• Extra Flavor: Add cinnamon, cardamom, or orange zest
• Fruit Swap: Apples, cherries, raspberries, or figs work beautifully

How to Store Leftovers

• Refrigerator: Store covered for up to 3 days
• Reheating: Warm gently in the oven at 160°C (325°F) or enjoy cold
• Freezing: Not recommended—the texture changes

Clafoutis is just as lovely the next day, especially with coffee.

Serving Suggestions and PairingsThis dessert shines on its own, but here are a few ways to elevate it:

Serve with:

• Lightly whipped cream
• Vanilla ice cream
• Greek yogurt or crème fraîche

Drink pairings:

• Espresso or cappuccino
• Earl Grey or chai tea
• A small glass of pear liqueur or dessert wine

Notes from the Kitchen

• Clafoutis is meant to be rustic—don’t stress about perfection
• The texture sits between pancake and custard
• It’s traditionally served lukewarm, not piping hot

Frequently Asked Questions (FAQ)

What is clafoutis?
Clafoutis is a classic French baked dessert made with fruit and a custard-like batter.

Can I make this ahead of time?
Yes! Bake earlier in the day and reheat gently before serving.

Is clafoutis supposed to be eggy?
It’s custard-forward but balanced—eggs provide structure, not overpowering flavor.

Can I use milk alternatives?
Absolutely. Almond, soy, or oat milk all work well.

Why did my clafoutis deflate?
Totally normal! It puffs during baking and settles as it cools.

Final Thoughts

This Easy Chocolate and Pear Clafoutis is proof that simple ingredients can create something truly special. It’s warm, elegant, forgiving, and endlessly adaptable—a dessert you’ll return to again and again.

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