Serves 4-6


I N G R E D I E N T S
8 oz. chocolate (we suggest Scharffen Berger
2 cups heavy cream
1-2 oz. Kaffir lime leaves
6 egg yolks
1/3 cup sugar
Pinch of salt

I N S T R U C T I O N S 
Chop chocolate into small pieces to make it easier to melt. The quality of the dessert depends on the quality of the chocolate you use.

Chop Kaffir lime leaves into small pieces.

Place half of the lime leaves in a saucepan with the heavy cream. Warm over low heat.

Place the other half of the lime leaves in the top of a double boiler with the chocolate. Cover with plastic and melt the chocolate.

Mix egg yolks with sugar and salt. Temper the yolks with the warm cream, adding 1/4 cup to the yolks. Mix well, then pour the yolks into the saucepan with the cream.

Stir continuously over a low heat so you don't "cook" the eggs. Cook for 20 minutes until the mixture becomes a custard-like texture and clings to the back of a wooden spoon.

Add the melted chocolate to the saucepan. Stir until all the chunks of chocolate disappear and mixture is smooth.

Pour the mixture through a strainer to remove the lime leaves. Pour into pot de creme cups or small ramekins. Refrigerate for 4-6 hours or freeze for 1 hour. Top with whipped cream.