Chocolate Orange Curd
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
Decadent chocolate orange dessert spread
  • 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)
  1. In a heavy-bottomed non-reactive saucepan, whisk together the egg yolks and sugar until thickened, pale and smooth. This will take several minutes.
  2. Stir in the orange juice and zest.
  3. 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.
  4. Remove the mixture from the heat. If desired, strain it into a bowl to remove the zest and any cooked egg bits.
  5. Before the mixture cools off, stir one Tbsp. of butter in at a time until it melts and is combined.
  6. Stir in the chopped chocolate and keep stirring until the chocolate is fully melted and smooth.
  7. Stir in the Grand Marnier if desired.
  8. Press some plastic wrap into the surface of the curd to keep it from forming a skin as it cools.
  9. Chill for at least 4 hours before using.
The oranges I used for this recipe were fairly sour. If yours are very sweet, you may want to reduce the sugar down to ⅓ or ¼ cup.

If you are using chocolate chips, be sure to chop them finely or they won't completely melt into the curd.
Recipe by BakeNQuilt at