I have been dying to try this since I saw it on Tartlette's blog last week.  She makes the most beautiful desserts and I look forward to attempting many of her creations this summer.

This pudding is made with a layer of creamy vanillla tapioca and topped with a rich chocolate cream with a hint of lime zest.

This was my first attempt at cooking a dessert like this. The tapioca was delicious although I wish I could have found large tapioca pearls for the pudding instead of the small ones.  Making the cremeux was almost terrifying. I boiled the cream with the lime zest to infuse it with yummy citrus flavor and then slowly and carefully tempered the egg yolks. I returned the entire mixture to the pan and stirred like mad, for fear of ending up with scrambled egg or curdled cream.  Well, it thickened alright but when I added the chocolate I noticed a slightly granular texture. Oh no. I hoped it would come together in the refridgerator but when we ate it for dessert I still thought the texture was a little strange.

Fortunately, the Mr. loves it and has devoured all but one! I garnished with a spoonful of sourcream to balance the sweetness and some finely grated chocolate shavings.

Helpful hint: put your chocolate in the freezer for a bit and it will grate much more easily!

Click read more to see the instructions and more photos!!!