The pastis and fennel pollen lift this dish to gastro levels.
100g Dark Chocolate (I used 70% chocolate with orange. You could get the same effect with a little orange zest added to the melted chocolate)
100ml Double Cream
1 pinch Fennel Pollen
4 Individual sweet pastry cases
1 teaspoon Pastis
Break the chocolate into small chunks and melt. A purist would do this over a bain marie. I cheat and use the microwave, just heating for 20 second bursts and stirring till it's nearly completely melted, then leaving the last little bits to dissolve
Heat the cream in a small saucepan till it is just about to boil. Don't let it boil and don't stir it.
Pour the chocolate into the cream and stir gently but constantly till you get a thick gloopy chocolate mixture with all the cream incorporated
Stir in the Pastis if you are using it.
Let the ganache cool for 5 minutes or so, then pour or spoon into the pastry cases.
Sprinkle the fennel pollen on top
Chill in the fridge till the ganache is set.
An hour or so before you want to serve, take these out of the fridge and leave to come to room temperature.
Serve with cream, icecream or creme fraiche