Chocolate Tangerine Curd

January 18, 2012

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

Food52 Review: 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

Makes: about 1 ¼ cups


  • 3 oz bittersweet (72%) chocolate
  • 4 large egg yolks
  • 1/4 cup sugar
  • pinch salt
  • 1 tablespoon tangerine zest
  • 3 oz (3/8 cup or 6 tablespoons) tangerine juice (about 3 small tangerines)
  • 1/4 cup unsalted butter, softened and cut into slices
In This Recipe


  1. Finely chop the chocolate, making sure no large pieces remain. Place the choppped chocolate into a non-reactive small to medium bowl. Set aside.
  2. ombine egg yolks, sugar, and salt in a medium non-reactive saucepan. Whisk together until fully combined. Add the tangerine zest, juice, and butter. Heat over medium-low heat, scraping the bottom with a wooden spoon continuously until the curd starts to thicken. It should lightly coat the back of the spoon and resemble a pale orange hollandaise sauce. Do not allow the curd to boil or it will curdle.
  3. Pass the curd through a fine mesh strainer into the bowl containing the chocolate. Use your wooden spoon to press as much curd through as possible, leaving the zest and any egg residue behind. Allow chocolate to soften for a minute or two, then stir until fully combined. Transfer the mixture into a storage container. Allow to cool to room temperature then cover and refrigerate.

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