A beautifully-executed dessert by Richard Phillips. Sophisticated and utterly delicious.

INGREDIENTS:
* 200g dark chocolate
* 200g double cream
* 50g butter
* 25ml dark rum
* 3 pears, poached in stock syrup until tender

METHOD:
* Melt the butter and chocolate over a bain marie.
* Whip up the cream to a ribbon stage. Add the rum to the chocolate mix, then whisk into the cream. Line six individual moulds (6cm diameter) with greaseproof paper, or you could use a ramekin.
* Cut half of the pears into small dice, and then cut the remainder into six wedges. Sprinkle the wedges with brown sugar and glaze with a blow torch.
* Poor the chocolate mix into the moulds, until half a cm from the top, then sprinkle the diced pear into the chocolate mix, this should sink into the mix. Allow to set for two to three hours, remove from the mould. Place the glazed pear on top and serve with a teaspoon of raspberry coulis around the plate.