Chocolate and lime are an excellent pairing but one that is underused because of the prevalence of orange as a chocolate partner. I had the idea for this after someone asked me what I would do with lime curd. I tried it, and it worked beautifully!
Preparation Time: 15 minutes
Cooking Time: 2 hours (to set in the fridge)
Makes: 18 small servings (for a party platter)
Ingredients Pack of ready-made small pastry cases
100g lime curd
175g dark chocolate
175ml double cream
Lay out all the pastry cases on a large plate. This recipe can easily be doubled or tripled in quantity if you are making lots of petit-fours for a big party.
Using a teaspoon, dot about half a teaspoon of lime curd in the bottom of each pastry case.
Then, make the ganache. The reason this recipe is easy to multiply is because ganache has a very simple principle: equal quantities of chocolate and cream.
First, melt the chocolate in a heat-proof bowl over simmering water.
Then, take the chocolate off the heat and stir in the cream to make a smooth ganache.
Let it cool for a few minutes and then top up each pie with the chocolate ganache.
Optionally, sprinkle over a few seasonally appropriate sugar balls. I made mine at Christmas, so they are green, white, and red.