Lemon curd could be the key to perfecting your chocolate desserts! Use this light, delicious curd to top or glaze your pies, pastries and souffles and get ready for the compliments!
It’s no secret that chocolate gels perfectly with citrus-y flavors; lemon curd is a light, custard-y dessert condiment which can be used as toppings, fillings, glazes and in an array of different desserts. The richness of chocolate complements the bright and zesty notes of lemon, resulting in an elevated flavor profile. In overly sweet recipes the tartness of lemon curd can add more depth in flavor. Texture-wise too the smooth, velvety lemon curd can offer a superior mouthfeel, be it in tarts, cupcakes, parfaits, or layered cakes. Here are some recipes which meld chocolate and lemon curd perfectly!
Chocolate Tiramisu Tart with Lemon Curd
Topping tarts is a great way to make use of the lightness of lemon curd; citrus-y notes can bring out the depth of flavor in high-quality chocolates. Go for this tiramisu chocolate tart with lemon curd which incorporate multiple flavors into a single treat
Ingredients
For the Chocolate Tart
- 1 1/2 cups Cadbury Chocobakes Chocolate Chip Cookies
- 1/3 cup melted butter
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 2 spoons of coffee
For the Lemon Curd:
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- Lemon zest
Method
For the tart
- In a bowl, mix the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a tart pan to form the crust. Chill in the refrigerator while you prepare the filling. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Add the coffee and let it sit for a minute, then stir to make a smooth ganache.
- In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Add the coffee and let it sit for a minute, then stir to make a smooth ganache.
- Pour the ganache over the chilled crust and spread it evenly. Refrigerate until set, about 1-2 hours.
Lemon Curd:
- In a bowl,whip the sugar and softened butter until light and fluffy.
- Add the eggs and egg yolks one at a time, beating well after each addition.
- Stir in the lemon juice and zest until the mixture is ready
- Transfer the mixture to a saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon.
- Once thickened, remove the lemon curd from heat and let it cool to room temperature.
Assembling:
- Once the chocolate tart has set, spread the cooled lemon curd over the chocolate layer.
- Chill the tart for an additional 2-3 hours or until the lemon curd is set.
- Before serving, you can garnish with additional lemon zest or a dollop of whipped cream.
Lemon Curd-Filled Chocolate Cupcakes
Any cupcake filling has to be airy and light since cupcakes are typically light, fluffy and the filling should not weigh the cakes down. Lemon curd is a great cupcake filling since it is flavourful but can be prepared to be light and weightless
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup Cadbury cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Method
Chocolate Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Lemon Curd Filling:
- Once the cupcakes are cooled, use a knife or cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with a spoonful of lemon curd.
- Optional: Replace the tops of the cupcakes to cover the filling or leave them open for a decorative touch
Chocolate and Lemon Curd Swirl Cheesecake Bars
Fancy a yummy, to-go dessert option or some gourmet-style party favors? This recipe will give you some flavourful chocolate dessert bars which are easy to store!
Ingredients:
For the Chocolate Crust:
- 1 1/2 cups Cadbury Chocobakes Chocolate Chip Cookies
- 1/3 cup melted butter
For the Cheesecake Filling:
- 3 packages (24 ounces) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Method:
Chocolate Crust:
- Preheat the oven to 325°F (163°C) and line a baking pan with parchment paper.
- In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth. Add the sugar and continue beating until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Lemon Curd Swirl:
- Drop spoonfuls of lemon curd onto the cheesecake batter.
- Use a knife or skewer to swirl the lemon curd through the batter, creating a marbled effect.
Baking:
- Bake in the preheated oven for 45-50 minutes or until the center is set.
- Allow the cheesecake bars to cool completely before refrigerating for at least 4 hours or overnight.
- Once chilled, cut into squares and serve.