Chocolate Covered Pears Nuts

The chocolate kept seizing the first three times I tried this, and I almost gave up until someone told me about the coconut oil trick. Now these chocolate covered pears have become my go to when I need something impressive but ridiculously simple. The crunch of nuts against juicy fruit and silky chocolate is just magic.

I brought these to a friends dinner party last fall, and people actually hovered around the platter. My friend Sarah said she would pay for these at a restaurant, which is basically the best compliment you can get as a home cook. Now they request them every time.

Ingredients

• Large ripe pears: Firm ones hold their shape better during dipping, and the texture contrast is worth seeking out just ripe fruit
• Dark chocolate: The 60 to 70% cocoa range hits that perfect sweet spot between bitter and sweet
• Mixed nuts: I love pistachios for color and walnuts for earthiness, but honestly whatever you have works beautifully
• Coconut oil: This tiny addition makes the chocolate coating impossibly smooth and professional looking

Instructions

Prep your pears:

Dry them completely after washing because water and chocolate are enemies. Insert the skewers firmly so they do not wiggle when you dip.

Melt the chocolate:

Keep the water simmering gently, not boiling, and stir constantly until you get that gorgeous glossy consistency. Adding the coconut oil here is what prevents that disappointing grainy texture.

Dip and sprinkle:

Work quickly once the chocolate is melted, dipping about two thirds of each pear and letting the excess drip off. Press the nuts gently into the chocolate so they actually stick instead of sliding right off.

Save

These have become my anniversary dessert because they feel special without requiring hours of prep work. There is something about the combination that feels indulgent but not heavy, perfect for ending a meal.

Making Ahead

You can prepare these up to 6 hours in advance and keep them refrigerated. The chocolate actually sets up nicer with a little chill time, and they are less messy to serve that way.

Chocolate Variations

White chocolate drizzled over the dark coating looks stunning and adds another flavor dimension. Milk chocolate works too if you prefer something sweeter and less intense.

Serving Suggestions

A glass of port or dessert wine elevates this into something truly restaurant worthy. The pears also pair beautifully with vanilla ice cream if you want to go all out.

• Try different nut combinations to keep things interesting
• These work well as appetizers too, not just dessert
• Leftovers (if you have any) store well in the fridge for a day

Save

These pears are proof that sometimes the simplest desserts make the biggest impression. Hope you love them as much as my friends do.

Recipe FAQs

→ What type of chocolate works best for coating?

Dark chocolate with 60–70% cocoa provides a rich flavor and smooth melting texture ideal for coating the pears.

→ Can I use other nuts instead of the suggested mix?

Yes, nuts like hazelnuts, pecans, or macadamias offer different flavors and textures and work well as toppings.

→ How do I prevent the chocolate from cracking after it sets?

Adding a small amount of coconut oil to the melted chocolate can result in a smoother, more flexible coating that resists cracking.

→ Is chilling necessary after dipping the pears?

Chilling for about 20 minutes helps the chocolate set firmly for a neat finish but serving at room temperature is also enjoyable.

→ What is the best way to prepare the pears for dipping?

Slice ripe pears in half lengthwise, remove the core, and insert a wooden skewer to make dipping easier and cleaner.

→ Can I use other fruits instead of pears?

While this preparation suits pears well due to their firmness and sweetness, similar firm fruits like apples or figs can be experimented with.