Ingredients with Measurements:
- 1 cup hazelnuts
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup cocoa powder
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Special equipment needed:
- Food processor
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
- Fine-mesh sieve
- Airtight container for storage
Step-by-step instructions:
1. Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and roast for 10-12 minutes until golden brown. Allow them to cool.
2. Once the hazelnuts have cooled, transfer them to a food processor and pulse until finely ground.
3. In a double boiler or heatproof bowl set over a pot of simmering water, whisk together the sugar, butter, cocoa powder, eggs, heavy cream, and salt until smooth.
4. Add the ground hazelnuts to the mixture and whisk until well combined.
5. Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
6. Remove the mixture from the heat and strain it through a fine-mesh sieve into a bowl.
7. Allow the curd to cool to room temperature before transferring it to an airtight container.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes about 2 cups of curd, serving size may vary.
Nutritional information:
Calories: 220
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 60mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 19g
Protein: 3g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts.
- Coconut sugar or brown sugar can be used instead of granulated sugar.
- Coconut cream or milk can be used instead of heavy cream.
Variations:
- Add a tablespoon of espresso powder for a mocha flavor.
- Add a teaspoon of vanilla extract for a more complex flavor.
- Use the curd as a filling for cakes or cupcakes.
Tips and tricks:
- Be sure to whisk constantly while cooking the mixture to prevent it from burning.
- Straining the curd through a fine-mesh sieve will ensure a smooth texture.
- Store the curd in the refrigerator for up to 2 weeks.
Storage instructions:
Store the curd in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the curd in a double boiler or heatproof bowl set over a pot of simmering water, whisking constantly until it becomes smooth and creamy.
Presentation ideas:
Serve the curd in a small dish or jar, topped with whipped cream and chopped hazelnuts.
Garnishes:
Chopped hazelnuts, whipped cream, chocolate shavings, or fresh berries.
Pairings:
Serve the curd with fresh fruit, crackers, or toast.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mixture is too thick, whisk in a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the mixture is too thin, continue to cook it over medium heat, whisking constantly, until it thickens.
Food safety advice:
- Use pasteurized eggs to prevent the risk of salmonella.
- Store the curd in the refrigerator to prevent bacterial growth.
Food history:
Curd is a traditional British spread made from fruit, sugar, butter, and eggs. This recipe is a variation of the classic curd, using hazelnuts and chocolate.
Flavor profiles:
This recipe has a rich and nutty flavor, with a hint of chocolate.
Serving suggestions:
Serve the curd as a topping for ice cream, pancakes, or waffles.
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Taste: Rich, Creamy, Sweet, Nutty, Chocolatey