Chocolate Tangerine Curd

Author Notes

I used Rose Levy Beranbaum's recipe for lemon curd as the starting point for this recipe. The resulting curd is a nice balance between rich chocolate and sweet-tart tangerines. It sets up to a spreadable, smooth, peanut butter-like consistency. I love it on sliced apples, plain scones, and toast. —hardlikearmour

Test Kitchen Notes

Hardlikearmour’s Chocolate Tangerine Curd is insanely delicious. It’s similar to Nutella, only much tastier. The flavors are very thoughtfully balanced, so that the deep, rich chocolate and the sweet tangerine do not overpower each other. This recipe is very straightforward to make, but it requires careful attention on the part of the cook. To ensure that the chocolate completely melts, I recommend chopping it super fine and using a warm (not cold!) bowl. Because my electric stove can get very hot, I cooked the curd on low heat and kept a sharp eye on it to make sure that it did not curdle. We enjoyed this decadent curd on graham crackers, spread on fruit (apples, bananas, and pears were delicious), as an icing for shortbread cookies, and spooned straight from the jar. —cookinginvictoria