Chocolate Black Currant Curd
Black currants add fiber and a pronounced berry acidity, while eggs and coconut oil give the curd body. Cocoa deepens the chocolate aroma, and brief reduction stabilizes the cream. Serve it chilled with low-carb pancakes or use it as a filling.
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Inventory: Blender, Mixer
323
Servings: 6 (1 serving ≈ 70 gram)
Digestion time: 3 hour
Complete protein: ✔
Blend the black currants (250 g) and transfer them to a heavy saucepan. Bring the berry mixture to a boil, stirring constantly.
Whisk the eggs (100 g) and pour them in a thin stream into the boiling currants, stirring continuously.
Add cocoa powder (20 g), stevia (to taste), and coconut oil (50 g). Reduce the curd for 3–4 minutes, then cool it.
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