TheKitchn.com

The French have such a sensible attitude toward breakfast: Chocolate is perfectly acceptable under the right circumstances. Probably the most famous of these acceptable chocolate-for-breakfast situations is the iconic chocolate croissant.

But there's yet another way that you can embrace chocolate at the breakfast table, thanks to the French: chocolate clafoutis.

A quick, easy chocolate treat for dessert (or breakfast)

In this clafoutis -- a simple French dessert that's part cake, part custard, and all ease -- pear and chocolate are paired together as the ultimate combination for the indecisive. When you just can't decide between a fruit-based dessert or a dark chocolate treat, this easy-to-make dessert delivers on both.

If you have yet to be introduced to clafoutis, there's no better time than now. The French dessert is made from a batter similar to crepes or Dutch babies -- it's egg-rich, with just a touch of flour, and bakes up to be light and custardy.

Pairing chocolate and pears

I first came across the pairing of chocolate and pears in Italy, where it's more common to see the match flirting with each other. One bite of a simple cake studded with chunks of both dark chocolate and pears, and I was sold. Sweet, juicy pears are the perfect foil for rich chocolate -- the fruit balances chocolate's intensity without lessening its decadence.

While clafoutis is more commonly seen flavored with nothing more than a splash of vanilla extract or a grating of lemon zest, or stuffed with summer fruit like cherries, its simple batter takes well to being winterized, which is why the chocolate and pear combination works so seamlessly here. A few spoonfuls of cocoa powder blended into the batter make for a rich chocolate base that hugs the juicy pear slices as it bakes.

Chocolate light enough for breakfast

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