For the chocolate pudding, in a bowl mix together the mascarpone with the melted chocolate. Fold through the biscuits.
Place the chocolate in a chef's ring on a plate and place into the fridge for ten minutes to set.
For the coulis, blend together the raspberries, icing sugar and lemon juice.
For the pear, in a frying pan add the pear, butter and honey. Cook until golden.
To serve, remove the chef's ring using a blow-torch. Place the pears around the pudding and drizzle over the coulis.