Passion Fruit Posset

Directions

1. Simmer the whipping cream sugar and lemon zest. Place chocolate in a bowl.
2. Pour a little cream over the chocolate creating a loose ganache.
3. Add the mixture back to the saucepan, stirring well.
4. Allow to gently boil for a further 5 minutes 
5. Remove from the heat and add the passion fruit and lemon juice, stir well. 
6. Strain and pour into serving dishes. Chill until set ideally overnight.