I finished my May Chilean-inspired six-course supper club at Brown and Green, Crystal Palace, with homemade dark chocolate petit fours and a Pisco sour short. Everywhere I went in Chile, it seemed like I was handed a Pisco sour immediately, so I couldn’t leave it out of my menu, plus the sea salt and dark chocolate pair so well with the fresh lime juice and traditional Chilean white spirit.
Serves 6
60g dark chocolate
70g double cream
a six-hole chocolate fluted cup mould
3 tbsp caster sugar
4 tbsp water
6 limes
80ml pisco
sea salt
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In a microwaveable bowl, break up 20g of the dark chocolate and melt for 1 min, or until it can be stirred smooth. Brush the inner walls of the chocolate shell moulds with a thin layer of the chocolate. Stand for 2 mins, then brush on a second coat of chocolate with the leftover melted chocolate. Chill for 20 mins.
Break up the remaining chocolate and put into the same bowl, then melt for 1 min to 1 min and 30 seconds until you can stir the chocolate smooth. Mix in the cream, gradually, until you have a smooth mixture. Fill the chocolate shells with the mixture and sprinkle with sea salt. Chill for 1hr, then turn out of the mould and serve.
To make the short, place the caster sugar and water in a saucepan and simmer for 5 mins, then bring to the boil. Hold on the boil for 1 min, then allow to cool.
Juice the limes into a jug and mix in the sugar water and pisco. Stir thoroughly, then chill for at least 1hr or until you serve. Pour the mixture into small glasses, like shot or sherry glasses, and serve with the chocolates.
