Smoked Chocolate Delice with Little Biddy Gin Pear Compote

Smoked Chocolate Delice
200g quality Chocolate (recipe used 65%)
4 egg yolks
3/4c caster sugar
1c cream
Pinch sea salt
Put the egg yolks and sugar in a heavy based pot and mix lightly with a wooden spoon. Add the cream and mix thoroughly; place on a medium heat and keep stirring. Run your spoon over the bottom of the pot, gliding evenly and gently over the bottom - side to side and then back to front.  Continue until the mixture coats the back of the spoon.
Remove from the heat and add the chocolate to melt, with a pinch of salt.
Pour into lightly greased moulds (a shot glass would be ideal) and set in the fridge for at least 2 hours.
Note: The smoking of the chocolate is completely optional. It does add a delicious flavour and depth to the dish. Chef’s tip: I used a Smoking Gun and smoked the chocolate in a large bowl covered with cling film. The smoke gun doesn’t heat the chocolate, it doesn’t make a mess and doesn’t make it too bitter or over pungent.

Little Biddy Gin Pear Compote:
4 good sized pears
3/4c brown sugar
1/2c water
40ml Little Biddy Gin – Classic
Peel and dice pears into 1cm cubes. Place in a pot with the sugar and water. Bring to a boil then simmer until glossy and soft. Remove from heat, add Little Biddy Gin and allow to cool. Pour the mixture into an airtight container and refrigerate until needed.
To Serve:
Remove chocolate delice from mould by inserting a small knife down the side and running it around, being careful to not dig into the chocolate. Give it a little twist and it should pop out (or try a quick dip into warm water to loosen the chocolate before de-moulding).
Place the delice on a serving plate with a good serve of whipped cream and generous amount of Pear compote.