Monday, October 8, 2012
Chocolate Strawberry Curd Recipe
Do you know what's better than regular old strawberry curd? Chocolate strawberry curd!
Even more awesome is the fact that the chocolate in this recipe doesn't have any guilt attached to it. You did read that right, absolutely no guilt! Capella Flavor Drops are becoming one of my absolutely favorite baking things. With these drops I don't have to sacrifice calories to have amazing flavor.
If you're reading this and live in the NW suburbs of Chicago run right out to Valli by Tuesday 10/9 to pick up some $.99 strawberries. That not only makes this recipe guilt-free but also frugal!
Chocolate Strawberry Curd
1 pound hulled and sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
3 large egg yolks
1/4 cup unsalted butter, cut into pieces
12 Double Chocolate Capella Flavor Drops
In a food processor or blender pulse the strawberries till smooth. Use a food mill to strain out the seeds. (Food mills are my new fave thing. It takes no time at all to get the seeds out of berries. If you do a lot berry purees you should definitely pick one of these up.)
In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice and egg yolks. Whisk well. Cook over medium heat for 7-8 minutes or until very thick, whisking constantly.
Remove from heat. Gradually add butter, whisking until melted. Add 12 double chocolate Capella flavor drops, whisk to incorporate. Let cool. Place in jar and refrigerate.
Susie Savors: Curd is better than jam or jelly. The moisture is sealed into the mix. It won't be an inconsistent texture. The flavor of chocolate strawberry curd could even rival anything else on my breakfast toast. The chocolate flavor adds complexity over the simple strawberry alone. There is sweet from the strawberry and a subtle undertone of dark mellow chocolate to cut through it. A balance of flavor that strikes the tongue as not too sweet and not too mellow.
*This is a sponsored post. All opinions are my own.*