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Dump zest into the heavy cream on a pot on the stove. Bring to a simmer. This way you are infusing the cream with the orange.
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Place finely chopped chocolate in a large, heat proof bowl.
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Pour the cream over the chocolate, add the butter and stir until smooth.
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OPTIONAL: for a stronger flavour, keep the zest in the cream, and add it to the chocolate. Otherwise, strain the zest out of the cream as you pour it over the chocolate.
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Be warned: sometimes ganache can 'break' and separate, since it is made of liquids and fat. If necessary, add hot milk 1 Tbsp at a time, whisking, until smooth.
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Pour the milk and chocolate mixture into your pie crust, and let set in the fridge for at least 3 hours, or overnight.