If you want a better pairing with chocolate, here is a tangerine curd:
Tangerine Curd
5 egg yolks
1/2 cup sugar (I would cut back a couple tbl)
2 tangerines (approx), juice & zest
Lemon juice (about 1 tbl)
1 stick butter, cut into pieces, chilled
Directions
Put an inch of water in a saucepan and bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice to make 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 7 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
