Ingredients

Directions

Chop Kaffir lime leaves into small pieces. You can find Kaffir lime leaves in Asian grocery stores.

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 ramekins or small bowls. Refrigerate for 4-6 hours or freeze for 1 hour. Top with whipped cream. Serves 4-6.

Recipe from Donna Moodie, Marjorie

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