It’s been a busy month and I wasn’t sure if I would get to the We Should Cocoa challenge. Linzi challenged us this month with the theme of eggs with chocolate (Easter eggs or regular eggs) which should have been easy, but it turned out that there were too many choices of what to make. When a neighbor gifted me some oranges, I immediately thought of orange curd and thought I would try making a Chocolate Orange Curd.
Fruit curd is a dessert spread typically made with citrus. It is made very easily and fairly quickly by whisking together egg yolks and sugar and adding the citrus juice and zest. This mixture is cooked over low heat until thickened. It’s then removed from the heat and butter is melted in a pat at a time. The finished mixture is then chilled for a few hours and is ready to use as a spread on cookies, scones, cake, muffins (anywhere you’d use Nutella) or even just by the spoonful.
I made the Chocolate Orange Curd by reducing the sugar in a standard orange curd recipe and then stirring in finely chopped bittersweet chocolate and Grand Marnier after the butter was melted in. The mixture is absolutely delicious and reminds me of those chocolate oranges that can be purchased at Christmastime. I think most of this will be eaten by the spoonful, though it was delicious on some leftover Pizelle cookies.
- 5 large egg yolks
- ½ Cup (105g) granulated white sugar (or less, see note)
- ⅓ C (76g) freshly squeezed and strained orange juice
- 1 Tbsp. fresh orange zest
- ¼ C (56g) unsalted butter, at room temperature
- ½ C (85g) chopped bittersweet chocolate
- 1 Tbsp. Grand Marnier (optional)
- In a heavy-bottomed non-reactive saucepan, whisk together the egg yolks and sugar until thickened, pale and smooth. This will take several minutes.
- Stir in the orange juice and zest.
- Place the pan on medium-low heat and stir constantly with a wooden spoon until the mixture is thickened. It should coat the back of the spoon and a finger run through it should leave a clean line. This should take about 5-7 minutes. If you're nervous about cooking the mixture on direct heat, this may also be done in a double boiler which will take a little longer.
- Remove the mixture from the heat. If desired, strain it into a bowl to remove the zest and any cooked egg bits.
- Before the mixture cools off, stir one Tbsp. of butter in at a time until it melts and is combined.
- Stir in the chopped chocolate and keep stirring until the chocolate is fully melted and smooth.
- Stir in the Grand Marnier if desired.
- Press some plastic wrap into the surface of the curd to keep it from forming a skin as it cools.
- Chill for at least 4 hours before using.
If you are using chocolate chips, be sure to chop them finely or they won't completely melt into the curd.