Chocolate-pear charlotte

Even though this is a no-bake dessert, I’ve noticed that now that we’re into November, I am definitely more and more eager to bake.

It’s no wonder – there is something innately comforting about baking, filling your home with scents of sugar and spice, and making everyone smile.

I love a good old-fashioned charlotte for its simplicity and that never-failing smiling power.

You’ll need:

• about 30-35 ladyfingers (boudoirs)
• 1/3 cup dark chocolate, chopped
• 2 cans of pear halves, in light syrup; syrup reserved
• about 2 1/4 cups greek yogurt
• fresh pears for topping (optional)
• Poire Williams liqueur (optional)

My easy charlotte step-by-step assembly instructions are here. I do not have a charlotte pan, but a regular saucepan usually does the trick nicely and is pretty easy to line with plastic wrap.

Changes you are making:

1. In a bain marie, slowly melt the chopped chocolate, stirring consistently. Let cool slightly.

2. After finishing the first layer of yogurt and pears, pour the melted chocolate over the pears. Then proceed with the following layers as directed.

3. If using, add the liqueur to the 1/4 cup syrup mixture you pour along the edge/side of the charlotte mold at the very end.

4. Fan out slices of fresh pear on top of the unmolded charlotte.