White Chocolate–Coated Grapes with Orange Curd

This recipe was originally posted on my blog but due to its HUGE success as baby/wedding showers and other events I decided to post it on this blog. I never make the curd - the grapes are a success all on their own - I have included the recipe for the curd in case you feel adventurous. My mother in law used the recipe and didn't use the oil and it turned out just fine. Even if you just make them for a snack around the house...YUM!

ACTIVE TIME: 35 MIN
TOTAL TIME: 1 HR
SERVES: 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.
ingredients
CURD
2 cups fresh orange juice
4 large egg yolks
1/4 cup sugar
3 tablespoons unsalted butter, cut into 1-inch pieces
GRAPES
4 ounces white chocolate, chopped
1 tablespoon vegetable oil
1 pound green or red grapes, stemmed and chilled
2 tablespoons confectioners’ sugar
directions
Make the curd: 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.
Make the grapes: 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.
WINE 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 Beaumes de Venise—for instance, the tangerine-scented 2006 Domaine de Fenouillet.

Recipe by Michel Richard
From Easy, Elegant Party Desserts
This recipe originally appeared in April, 2008.