Line a small cake pan (about 7-8 inches) or a springform pan with parchment paper. You can grease the sides lightly with butter to help the ladyfingers stick.
Arrange the ladyfingers around the edge of the pan, standing upright, and use a few to line the bottom of the pan as well.
Layer the Dessert:
Start by spooning a layer of the pear slices into the center of the pan.
Pour half of the chocolate ganache over the pears, smoothing it out with a spatula.
Add another layer of pears and then the remaining ganache. If you have extra pears, you can top with a few more slices.
Chill:
Refrigerate the charlotte for at least 3 hours, or overnight if you want to let the flavors meld together. The dessert will firm up as it chills.
Serve:
Before serving, dust the top with cocoa powder or grated chocolate for a finishing touch.
Carefully remove the charlotte from the pan and slice into wedges.
Enjoy your easy, indulgent chocolate pear charlotte! It’s the perfect balance of rich chocolate and sweet, juicy pears.
