Ok, so I've decided to make vanilla bean panna cottas with caramelized pears and chocolate drizzle for Christmas eve dessert. Before I go hunting all over the internet for a good recipe for the chocolate drizzle - which I think should be served room temperature - does anyone have an excellent one? I could, of course, just melt bittersweet chocolate in whipping cream, but this would congeal as it cools, which I don't want. I'd like a nice deep chocolate flavour that remains drizzle-able.
As for the pears, I plan to peel and quarter them and saute in butter with a bit of brown sugar. I was thinking, since I plan to serve port with this, that I could add some port to the pears as they cook. But also, since there will be the chocolate sauce, I don't want there to be too much going on here. Suggestions?