Cut a slit lengthways lower the center of each chilli and thoroughly remove the seeds. (You might want to put on rubber mitts with this.)
Place the chillies inside a sealable container and add two tablespoons the tequila. Leave to soak for 48 hrs. The soaking takes the sting from the chillies.
Heat 5cm/2in water inside a pan. Place a heatproof bowl on the top from the pan, ensuring the foot of the bowl isn't touching water. Put the cream and 50g/1oz white-colored chocolate within the bowl. Place on the gentle heat to permit the chocolate to melt.
Go ahead and take bowl from the heat and add some remaining tablespoon of tequila, the lime zest and juice and also the butter. Whisk everything until it might be an even ganache, pour right into a sealable container, then chill overnight to create.
When you're prepared to fill the chillies, have a teaspoon and scoop up about 50 % a teaspoon of ganache and stuff it in to the chillies. Place them in to the fridge to relax.
To temper the rest of the white-colored chocolate, place the chocolate inside a bowl set on the pan of lightly simmering water, making certain the bottom of the bowl doesn’t touch water or even the chocolate will burn. Be mindful and to not let water in to the chocolate or even the chocolate will seize. Utilizing a chocolate thermometer take it as much as 42C/107F, then go ahead and take bowl from the heat and permit to awesome lower to 27C/81F.
Dip each chilli within the chocolate to pay for, then sprinkle each after some ocean salt. Set them aside on the baking sheet engrossed in baking parchment, and then leave within the fridge to create. Serve them whole or reduce slices.
You might not need all of the chocolate but it is simpler to temper chocolate in bigger quantities. Any leftover chocolate could be cooled inside a heatproof container and used later in other recipes.