12 pastry tart cases (available in the deli)
250 g dark chocolate, finely chopped
1 cup (250 ml) cream
1 tablespoon Cointreau or Grand Marnier
1/2 cup (125 g) caster sugar, extra
Put the chocolate in a heatproof bowl. Bring the cream to the boil in a small pan and pour over the chocolate. Leave for 1 minute, then stir until the chocolate has melted. Stir in the liqueur. Allow to set, stirring occasionally until thick.
Meanwhile, thinly peel the orange, avoiding the bitter white pith, and cut into short thin strips. Combine the extra sugar, rind and ½ cup (125 ml/4 fl oz) water in a small pan, stir over heat until the sugar has dissolved, then simmer for about 5–10 minutes, or until thick and syrupy. Remove the rind with tongs and drain on baking paper; allow to cool.
Spoon the chocolate mixture into a piping bag fitted with a 1 cm (½ inch) plain piping nozzle. Pipe three small blobs of ganache into the pastry case, pulling up as you pipe so the ganache forms a point. Dust with cocoa, decorate with the orange rind and refrigerate until ready to serve.