• Chocolate sauce


    • 280g Belgian milk chocolate, chopped
    • into small pieces
    • 310ml milk
    • 165ml (cup) fresh cream



    Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre.


    To assemble, place an ice-cream scoop of parfait in the middle of a plate. Arrange the pears around the parfait. Crumble speculoos biscuit crumbs around the plate, pour the chocolate sauce over the parfait and around the crumbled biscuits and serve.