Boxing clever: recipes for sweet Christmas gifts — theguardian.com

Prep 10 min Cool 4 hr+ Cook 1 hr Makes About 40 20g dried limes (about 6) 250ml double cream Seeds and pod of ½ vanilla bean 2 tbsp light muscovado sugar 1 tbsp honey 250g dark chocolate (70%), finely chopped ¼ tsp flaky sea salt To coat 350g dark chocolate (70%), finely chopped 2 tbsp finely chopped pistachios or cocoa powder Put the chopped chocolate in a medium bowl and set aside. Crack open the dried limes – a light bash in a mortar is very efficient and satisfying here – then put the pieces of lime shrapnel in a small saucepan with the cream, vanilla, sugar and honey. Stir to combine, then put over a very low heat to infuse for 10 minutes, stirring now and then: it should not simmer or boil at any time. After the 10 minutes, crank up the heat a little. As soon as it begins to simmer, remove from the heat and strain over the chopped chocolate. Scrape and press the lime and vanilla against the sieve to extract all of their flavour, then discard. Add the salt and whisk until you have a smooth ganache. Pour into a shallow container and set aside, uncovered, in a cool place for an hour, then cover and refrigerate until just firm – about two hours.

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