Chocolate Mole Tartlets with Candied Lime Zest

Instructions

1. 1

   Prepare the candied lime zest: Zest the lime, then thinly slice the peel into fine strips. In a small saucepan, combine sugar and water. Heat until sugar dissolves. Add lime zest and simmer for 5 minutes. Remove zest with a slotted spoon and let it dry on parchment paper.

   ~20 min
2. 2

   Make the mole chocolate ganache: Finely chop the dark chocolate and place it in a heatproof mixing bowl. In a saucepan, heat the heavy cream with the mole poblano paste and butter over medium heat until it just begins to simmer. Do not boil.

   ~10 min
3. 3

   Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute, then whisk gently until smooth and glossy. Stir in the agave nectar or honey.

   ~5 min
4. 4

   Spoon the ganache into the pre-made tartlet shells. Fill them almost to the brim.

   ~5 min
5. 5

   Chill the tartlets in the refrigerator for at least 45 minutes, or until the ganache is set.

   ~45 min
6. 6

   Just before serving, sprinkle the candied lime zest over the top of each tartlet.

   ~5 min