Place the ricotta into a bowl and fold in the melted chocolate.
Bring a heavy-bottomed saucepan to a simmer then carefully lower in the pear and poach for five minutes.
Remove the pear with a slotted spoon and allow to cool. Cut into slices.
To serve, fill the brandy snap basket with the ricotta mixture, arrange the sliced pear on top and garnish with the extra grated chocolate.