Chop the pears and mix with the
chocolate chips. Brush a pastry sheet with a little butter and fold in
half. Brush lightly again. Place a sixth of the pear mixture along the
center of one long edge. Fold in the sides, then roll up. Place on a
lightly buttered baking (cookie) sheet. Repeat with the remaining
pastry and pear mixture. Brush the rolls with a little melted butter
and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 15
minutes until crisp and golden.
Meanwhile, make the reserved pear juice up to 300 ml/0.5 pt/1.25 cups
with water. Blend a little with the cocoa and cornflour in a saucepan.
Add the remaining liquid. Bring to the boil and cook for 2 minutes,
stirring all the time, until thickened. Sweeten to taste with
granulated sugar. Serve the rolls hot with the chocolate sauce spooned