Dark Chocolate and Cupuaçu Ganache with Phyllo Pastry

To make the Ganache

In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together

Beat the egg yolks with granulated sugar until light and fluffy

Manualy incorporate the melted chocolate into the egg yolks

Refrigerate to allow the mixture to firm up

Form into balls and refrigerate or freeze for at least 30 minutes

With care, open the phyllo pastry sheets and brush with butter

Enroll the chilled ganache balls in the phyllo pastry and cut into squares approximately 8 cm, then seal and shape into little packets

Precariously place the packets on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes or until firm to the touch

Away from direct heat, bake in a preheated oven at 180°C (350°F) for 10 minutes or until lightly golden

Allow to cool for 5 minutes before serving

To make the Cupuaçu Sauce

Cook the cupuaçu pulp and granulated sugar over low heat until thickened and syrupy

Remove from heat, let cool slightly, then stir in fresh lime juice

To make the Chocolate Sauce

In a small saucepan or double boiler, melt the dark chocolate over medium heat

Add heavy cream, unsalted butter, and salt

Whisk until smooth and well combined

Finishing Touches

Place a spoonful of Cupuaçu Sauce in the center of each serving plate

Distribute the ganache squares around the sauce and garnish with Chocolate Sauce.