Chocolate Orange Curd with Godiva Chocolates and Clementines
Chocolate Orange Curd
with Godiva Chocolates and Clementines
I love making preserves of all kinds and regular Lavender and Lovage readers will know that I share recipes for jam, marmalade, pickles, chutney, relish and curds regularly. One of my most popular recipes, both with my readers and with my family (and me!) is my mum’s recipe for Lemon Curd, as well as my own recipe for St Clement’s Curd, which is made with oranges and lemons. However, whilst making a batch of orange curd recently, I glanced on the kitchen table where some lovely Godiva chocolates were sitting (which had been sent to me in order to create a dessert recipe for a Chocolate Dessert competition), and I started to wonder, why not a CHOCOLATE and orange curd? After all, one of my favourite chocolates is the famous Terry’s Chocolate Orange, and I think that the combination of chocolate and orange is a marriage made in chocolate heaven.
Chocolate Orange Curd
So, the experiment started; as soon as my orange curd was finished and before cooling, I added some grated chocolate to the curd and mixed it well, until it has melted. I allowed it to cool and tasted it, not bad at all, tangy with oranges and lovely and chocolatey too. But, it wasn’t quite right, as the orange curd was made before I decided to add chocolate……so, two more experiments ensued with the final version being made with Godiva chocolate “pearls” and Clementine oranges. Et Voila, a perfect, creamy, rich and indulgent spread with the aromatic and pronounced taste of the Clementine oranges as well as the silky smooth taste of the Godiva chocolate, it was utterly sublime.
Chocolate Orange Curd
I served it with fresh mini brioche buns and between the two of us, Malcolm and I ate over half of the pot in what can only be described as a feeding frenzy! My curiosity was piqued by this new invention of mine, so I decided to check on Google if this was a known recipe already – there were three or four recipes that were similar, but not many, so it appears that this is a pretty unique recipe and I am super pleased with the results. So, how do you serve this decadent spread then? Well, we enjoyed it with brioche, as I have said (and as you can see from my photos), but this unctuous curd would also be brilliant with pancakes, waffles, toast, croissants, crisp-breads, scones, as a dip for fresh fruit and as cake frosting. It would also make a divine topping for muffins and brownies, as well as the “jam” element for a wicked chocolate trifle, which I will be test driving soon.
Chocolate Orange Curd with Godiva Chocolates and Clementines
So, it is with great pleasure and with much licking of chocolate coated fingers that I bring you my recipe for Chocolate Orange Curd, or Chocolate Clementine Curd as this one is. I am going to try this with a drop of booze next time too, such as Grand Marnier or Cognac, and I will of course report back with my tasting notes! I hope some of you will have been inspired to make this after reading my post and seeing the photos; it really is very easy and the results are truly delectable, plus a pot of this would make a heavenly gift for someone. Have a wonderful weekend, see you soon with more recipes, Karen
Godiva Mini Easter Eggs
Disclaimer: I received some Godiva chocolate products to use in the creation of a chocolate dessert.
Chocolate Orange Curd
Print recipe
| Serves | 1 x 450g jar of Chocolate Orange Curd |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Condiment, Dessert, Side Dish, Snack |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 100g dark chocolate, grated or use chocolate chips (I used Godiva Dark Chocolate Pearls)
- 4 large egg yolks (keep the egg whites for meringues etc)
- 50g caster sugar
- sea salt, pinch of (I used Malden sea salt flakes)
- grated zest from 3 small Clementines (or tangerines, or zest from 1 large orange)
- 90 to 100mls Clementine juice (or tangerine/orange juice)
- 50g softened butter
Note
A delectable chocolate orange curd that can be made with Clementines, tangerines or normal oranges. Spread this on toast, croissants, brioche, pancakes or waffles. Also makes wonderful cake frosting.
Directions
| Step 1 | Put the egg yolks, sugar, salt, orange zest, juice and butter into a pan that will sit over another pan of hot water - or in a bain marie. |
| Step 2 | Heat the mixture over a gentle heat making sure it doesn't boil, stirring it all the time, until it is a glossy, thick coating sauce consistency. Take of the heat and pan of water immediately. |
| Step 3 | Add the grated chocolate or chocolate chips and stir into the curd mixture until it has melted and has amalgamated. You should have a smooth and silky looking mixture. |
| Step 4 | Pour the curd into a clean and sterile jar and allow to cool before covering with a wax disc and cellophane cap, or a clean lid. |
| Step 5 | Allow to cool completely and store in the fridge for up to 2 weeks. |
| Step 6 | Serve with toast, bread, pancakes, waffles, ice cream, as a cake frosting, with fresh fruit dippers or use in baking and cooking. |
Chocolate Orange Curd with Godiva Chocolates and Clementines
Chocolate Orange Curd with Godiva Chocolates and Clementines
For an excellent iBook on making curds, I recommend this book by Vivien Lloyd:
Fruit Curds – Make and Bake
Vivien Lloyd
Good lord. Such decadent indulgence. I love it!!
It is necessary now and then Dom!
Karen, this sounds (and looks) fantastic. I’m a bit of a Nutella fan but could very very easily abandon it in favour of your chocolate orange curd. I love how you have served it with brioche buns too. Yum.
Let me tell you Julie, this is SO much better than Nutella, in my opinion!!
why have I never thought of this? Chocolate orange curd sounds unreal.. I’d put it on everything!
Absolutely Miss Messy!
Oh my this sounds fabulous Karen. You may remember I don’t like orange and chocolate together, so I can’t wait to try this out with limes instead! Vohn x
NO problems Vohn, just substitute limes as you say! I have limes in the fridge right now and will try that next!
Yummy, chocolate and orange = divine!
Thanks Lizzy! Tres divine!
Great idea Karen, I bet it’s amazing. Godiva chocolates no less, only the smoothest and most delicious for your wonderful curd! GG
That’s right GG – only the best chocolate for this! Any excuse eh?
I am amazed that this is not already a food trend. I’m sure that it soon will be. I can’t wait for the trifle recipe. I often use curd in trifle, since I do not like jelly, and it works really well. I’m sure yours will be amazing.
Thanks Mel! I made a brioche bread and butter pudding today with some of this curd, with marmalade, and it was DELICIOUS! On to the trifle next, and like you, I never have jelly in my trifles!
That is one of the most original preserve recipes I’ve ever seen, so surprising! Sure to be popular too.
Thanks Janice – it just seemed so right, why not add chocolate to it, not unsimilar to chocolate mousse with eggs!
Sounds delicious Karen thank you! Shared via G+
Thanks Tracy!
It looks scrumptious! Lovely recipe, my OH is a big fan of citrus fruits so would love it!
Thanks! You need to make it then Sylvia, as a treat one day!
I love curd. This recipe does it for me Karen!
Thanks Jac! It is a lovely recipe and I plan to make some with limes next!
Oh my goodness. This looks utterly sublime. (Sadly) my husband doesn’t like orange so I would have to eat the entire jar myself.
What a shame, but all the more for you!! 🙂
Chocolate and orange where definitely made for each other. Sharing this.
Thanks Bintu!
Chocolate and Orange a match made in heaven. The curd looks awesome.I hope you are packing all these awesome goodies to bring to FBC 🙂 After all true feed back can only come after a tasting session.
Now there is an idea Nayna, maybe we need a “sample swap”!!
My favourite flavour combo – Choc Orange. Wow I’m going to have to give this a try
DO give it a go Beth! I am sure you will love it!
What a wonderful invention Karen! I can only admire your self restraint in stopping at half the jar – I think I’d have polished off the lot, especially on brioche buns, how perfect!
On to my next jar now Katharine, as in I need to MAKE another jar!
Fabulous recipe Karen and fabulous photos too. And to think you got there before me!!!!! I bought a jar of clementine chocolate spread at a farmer’s market once and have been meaning to have a go at making some myself ever since. I do rather like your idea of doing it with curd though 🙂
Did you manage to see what the ingredients were in that jar Choclette? I would be interested to see if it is a curd (egg) based spread!
sounds lovely karen. though a bit similar to the Pierre Herme nut spread I have hidden in the cupboard – something that needs to be saved for non-fast days!
Absolutely a NON fast day treat Fiona!
Oh my Lord – week knees! scrumptious delicious and as usual stunning photographs !
Aw thanks Manjiri! xxx
I think I’d probably skip the brioche/muffin/pancake part and just spoon it greedily from the jar! Divine Karen!
Thanks! That’s the spirit Kate! 🙂
Oh, Karen, this sounds (and looks) so wonderful! Terry Chocolate Oranges are one of my favourites, too, and I know I would just swoon over this.
Thanks Alexandra, it is a wonderful spread and I am now about to make another batch!
I would never have thought of adding chocolate to curd, but sounds wonderful. Bet it’s delicious as a sandwiched cake filling!
I bet it is lush that way Kate! MUST try it!
How could I miss seeing this recipe! Total stroke of genius, will have to put this on my to do list:-)
Thanks Darlink Camilla!
I love chocolate orange and this curd looks divine. I’ve not always been that good with making curd but will definitely be trying this recipe.
It’s a fairly easy curd recipe and the chocolate adds smoothness Tina!
Such an amazing idea, Karen – truly inspired! And as ever, your photos are just beautiful.
Thanks kindly Vanesther, I am rather pleased with this recipe! 🙂
Holy schmoly! When you knock up a batch with dark rum, do give me a shout 🙂
Janie x
Now that’s a capital idea Janie! LOVE it!
I’m always surprised by how well chocolate and orange flavours work together – but, of course, they really do. I love the idea of this curd with some brioche or pancakes (it’s that time, after all) but I really quite fancy a little dollop with some ice cream right now for some reason.
A dollop on ice cream also appeals to me Phil!
Not sure posts like this should be allowed on t’internet!. Sounds heavenly beyond belief Karen, so inventive as ever.
LOL! Thanks Lou! This is one of those recipes that surprised me and that I now love!
Ooooh. This looks fab. Now I’m picturing some sort of chocolate strawberry or chocolate mint spread…
I have made strawberry curd before Morgan, last year and that was amazing!
Tweeted, pinned, g+ this recipe as I really want to be able to access it easily(and I’ve got a memory like a sieve) …sounds salivatingly fabulous. Thanks :-))
This sounds delicous. I have never made any kind of curd before, but I think I will give it a go after reading this. Thanks 🙂
I made this yesterday and Oh my God it was lush! I couldn’t believe how simple it was to make. I keep 5 chickens in the back garden but my best laying ladies are bantam Orpington’s. The yolks are still quite a decent size so I used 5 yolks. The curd was fab so I think I got it right. Expecting to mess it up I used the top brand dark chocolate at Lidl 75P for 100g, I can’t believe I’ll improve on the taste but will make the next batch with better quality chocolate. With four children I see this as being a regular make.
Wow I just found your blog today whilst googling for Fig and Ginger Jam and I am in the process of making it now, then I started looking through your other recipes. I also love making jams, chutneys curds anything with the fruit and veg I grow and acquire through friends and swapping, plus I also live in the SW of France. This chocolate curd looks sublime and tomorrow it is on my list of makes, I don’t think I will get much more done today as I intend looking through the rest of your fabulous blog Have a lovely Sunday and thank you
THANKS so much for your lovely comments! Maybe we should meet up……where in SW France are you? Karen PS: The chocolate curd is a HUGE hit with all my family and friends too Wendy!
I was wondering how to do a chocolate curd without the orange?
I am sure you could – I may make cinnamon chocolate curd for Christmas! Karen
Made this curd today, oh my goodness, it’s fantastic.
Thank you for the recipe share.
Found your blog whilst searching for lemon and lime marmalade which has been pinned for future reference.
Thanks so much for letting me know Amanda, it’s a very special recipe isn’t it? Luxurious.
Do you think this could be mixed with whipped cream to make a chiffon? I make a lemon chiffon and use it as cake filling and frosting, but I need to make a chocolate cake and the only fruit the person likes is orange, so this curd is the perfect taste profile. But I need it to be fluffier in order to use it in the cake.
Ps. When I use chiffon as a frosting, input some gelatin in it to make sure it holds up.
I am sure this will work for a Chiffon, Karen
Would this be able to be mixed with whipped cream to make a chiffon? I’m looking for a chocolate version of a lemon chiffon I make. SOMEONE (*Cough boyfriend) I’m baking for doesn’t do any fruit except orange juice, so this chocolate and orange combo will work perfectly. I want to use the chiffon to fill and frost a cake cut into torte layers. I add a little gelatin to make sure it holds together when I do this.
I am sure that will work! Karen
Is it possible for this sauce to break? I set my chips over the water that had been turned off while I strained my cord. (I don’t like to leave the zest in) and I let the chocolate cook quite a bit with vigorous spatula stirring. Then i put the curd into the chocolate and it seems a little oily after it’s mixed. I can’t tell from the pics of it’s supposed to be.
Is it possible for this sauce to break? I set my chips over the water that had been turned off while I strained my curd. (I don’t like to leave the zest in) and I let the chocolate COOL quite a bit with vigorous spatula stirring. Then i put the curd into the COOLED chocolate and it seems a little oily after it’s mixed. I can’t tell from the pics of it’s supposed to be.
Hi Christina, mine wasn’t oily at all, it maybe the chocolate you used, if it is not high cocoa solids? Karen