This recipe isn't your grandma's smørrebrød (unless your grandma is super cool). We're blending the bright citrus notes of orange curd with the rich, decadent indulgence of dark chocolate ganache. The result? A sophisticated, intensely flavorful open-faced sandwich that's perfect for a special occasion or just a delicious treat. It's unexpected and delightful—kinda like that time I accidentally won a karaoke contest singing opera.
I stumbled upon this recipe while on a culinary adventure in Copenhagen—okay, maybe it was just browsing food blogs during a particularly stressful week at work. But seriously, the contrast between the tangy orange and bitter-sweet chocolate is pure magic. It's a flavor explosion that's both refreshing and comforting—just the kind of treat you need on a rainy Tuesday (or any day, really).
Required Equipments
- Baking sheet
- Mixing bowls (small and large)
- Whisk
- Spatula
- Small saucepan
- Sharp knife
- Measuring cups and spoons
Orange and Chocolate Smorrebrod: Frequently Asked Questions
Orange and Chocolate Smorrebrod
This Orange & Chocolate Smørrebrød is a sophisticated open-faced sandwich, a beautiful blend of tangy orange curd and rich dark chocolate ganache on a bed of dark rye bread.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the orange curd. Zest and juice two large oranges. Strain the juice to remove any seeds or pulp. You want it smooth. Okay?
- In a small saucepan, whisk together the orange juice, sugar (1/4 cup), cornstarch (1 tbsp), salt (pinch), and eggs (2). Whisk vigorously to avoid lumps. This is important to get a smooth curd!
- Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Don't rush this part—it's crucial for a perfect texture.
- Remove from heat and strain through a fine-mesh sieve to ensure an extra-smooth curd. Press on the solids to extract as much curd as possible. This is a labor of love but so worth it! :)
- Let the curd cool completely. This prevents the chocolate ganache from melting. Patience, my friend!
- Now for the ganache. Chop 4 oz of good quality dark chocolate (70% cocoa or higher) finely. Seriously, the finer the better.
- Heat heavy cream (1/2 cup) in a small saucepan until it just begins to simmer. Don't boil it, okay?
- Pour the hot cream over the chocolate. Let it sit for a minute—just like making friends with the chocolate. Get to know it.
- Whisk gently until smooth and glossy. This is the most meditative part of the recipe, so don't rush! Ahhh.
- Once the ganache is smooth, let it cool slightly to a spreadable consistency. Don't let it harden completely!
- Now, assemble your smørrebrød. Slice dark rye bread thinly—the thinner, the better. Aim for about 1/8 inch thickness. This is where you use your sharp knife.
- Spread a layer of the cooled orange curd onto each slice of bread. Don't be shy; use a generous amount. But not too generous, either. You'll get the hang of it.
- Top with a dollop of the chocolate ganache. You can do this in various ways, creating patterns or simply spreading it out nicely.
- Garnish with a few slivers of orange zest for that extra touch of sophistication. Unless you're too lazy for that...I understand.
- Serve immediately and enjoy! You did a great job. Be proud of your artistic smørrebrød creation!
📝 Notes
- For extra zing, add a pinch of cardamom to the orange curd.
- If you don't have dark rye, good quality whole wheat bread works too.
- Let the ganache cool slightly for easier spreading.
- Feel free to add more or less chocolate to the ganache based on your preferences
🍎 Nutrition
Calories: 350kcal
Protein: 7g
Fat: 15g
Carbohydrates: 40g
Fiber: 3g
Calcium: 50mg
