For the Scharfe Helene with honey mustard, peel the pears, cut them in half, remove the core and the blossom end. Place in a pot of hot water and simmer briefly. Lift out and let drain.
Melt the chocolate in a water bath and stir in the mustard. Flavor with Grand Marnier and pour in orange juice. Blend the mixture to a smooth cream.
Place the cooked pear halves on dessert plates and pour the warm chocolate-mustard sauce over them. Serve the Hot Helene with honey mustard immediately.