White Chocolate-Coated Grapes with Orange Curd
- ACTIVE: 35 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 4
A fine layer of white chocolate gives both green and red grapes a creamy crunch. The orange curd dipping sauce could not be simpler; it's hard to imagine a more elegant use of the microwave.
- 2 cups fresh orange juice
- 4 large egg yolks
- 1/4 cup sugar
- 3 tablespoons unsalted butter, cut into 1-inch pieces
- 4 ounces white chocolate, chopped
- 1 tablespoon vegetable oil
- 1 pound green or red grapes, stemmed and chilled
- 2 tablespoons confectioners' sugar
- In a saucepan, boil the orange juice until it's reduced to 1/3 cup, about 12 minutes. Let cool.
- In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.
- Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.
- Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners' sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.
These chocolate-coated grapes make a great light dessert that pairs well with an equally light dessert wine, such as one produced with the fragrant Muscat grape variety. Try a Muscat de Beaumes-de-Venise.