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Pear & Dark Chocolate Mousse

Glorious dark chocolate and our beautiful Goulburn Valley pears make for a beautifully indulgent dessert!


  • 170g unsweetened dark chocolate
  • 1 3/4 cups almond milk
  • 1 cup (about 12) Medjool dates, pitted
  • Goulburn Valley pears
  • Pomegranate juice (optional)
  • Coconut cream (optional)
  • Freeze dried raspberries (optional)


  1. Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
  2. In a blender, combine the almond milk and dates. Blend on high until smooth.
  3. Add the melted chocolate and blend again until combined.
  4. Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
  5. Top with Goulburn Valley pears, pomegranate juice, coconut cream and crushed freeze-dried raspberries. Enjoy!
Pear & Dark Chocolate Mousse

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