- 280g Biscuit Crumb
- 120g Melted Butter
- 500g Dark Chocolate
- 150ml Double Cream
- 100ml Coole Swan
- Zest of 2 Limes
In a bowl mix the melted butter and biscuit crumb. Spoon this into the individual tartlet / cupcake shells and press up the sides. Chill.
In a bowl, over a pot of gently simmering water, combine the chocolate, cream and Coole Swan. Do not overheat as it will split.
Once melted add in the lime zest and spoon this filling into the now cooled shells and return to the fridge.
To serve, grate some lime zest over the top and enjoy.