Chocolate Easter

Russian

On the eve of the bright holiday of Easter, we are sharing with you a recipe for a delicious chocolate Easter. This special and very symbolic Easter table treat is prepared in a special form - a pasochnitsa - and its shape resembles a tetrahedral pyramid. Chocolate Easter according to this recipe is very simple to prepare. The recipe does not contain eggs or a huge amount of butter. It tastes like a savory frosted cheese curd. We are confident that you and your children will love this dessert.

Post Creator

Olesya Fisenko

Creator and founder of the project “Nehudeem.ru” - a culinary portal about ordinary and savory food. Using the website, it connects all lovers of homemade food together. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and exciting. Mother of Anya and Kirill.

You can use any kind of cottage cheese for Easter, but if you have doubts about its quality, you can put it in a triple layer of gauze and put it in a colander or sieve - all the excess whey will drain off in 2-3 hours. Granular cottage cheese is more difficult to puree until smooth, therefore, if you cook from it, it will be difficult to achieve an even chocolate color in the finished dish without snow-white inclusions. The butter must be taken out of the refrigerator in advance so that it becomes soft. Place cottage cheese, butter and sweet powder into a bowl.

Puree the mixture with an immersion blender.

Break dark chocolate with at least 70% cocoa content into a bowl. Heat the cream in the microwave or in a saucepan over low heat, without bringing it to a boil.

Immediately pour the cream into the chocolate. Stir vigorously with a whisk until smooth. Set aside to cool.

Add cooled chocolate to cottage cheese. If desired, you can add dried cranberries or cherries, having previously mixed them with 10 grams of sweet powder. Stir the curd mass with a spatula until smooth. It is necessary to knead thoroughly so that the mass has a uniform color without snow-white inclusions.

The recipe is designed for a 0.8 liter bean bag. Place the Easter box upside down in a deep bowl so that the liquid can simply drain from the Easter.

Easter cottage cheese chocolate

For the Easter recipe you will need:

cottage cheese (fat content 18%) – 500g
butter – 60g
sweet powder – 60g
vanilla sugar – 1 sachet (10g)
cream (fat content 30%) – 250 ml
dark chocolate (70%) – 2 bars (200g)

Recipe for making Easter:

Break the chocolate into pieces, place in a small bowl and pour in about half the cream. Melt the chocolate over low heat (or in a water bath), stirring occasionally. Remove the melted chocolate mixture from the heat and let cool.

Rub the prepared cottage cheese through a fine iron sieve. Cottage cheese for Easter should be dry. If it contains a lot of whey, then before making it, fold it into double gauze, tie it in a knot and hang it over a bowl where the liquid will drain.

Mix the pureed cottage cheese with sweet powder and vanilla sugar. You can simply create this with a spoon or beat it with a mixer.

Then add softened butter.

Now, continuing to stir the curd mass, add melted chocolate little by little.

In a separate bowl, beat the heavy cream until stiff foam forms.

Mix whipped cream with remaining ingredients. The curd mass for chocolate curd Easter is ready.

Line the Easter mold with gauze folded in half and fill with curd chocolate mixture. Fold the edges of the gauze up onto the curd mass and press down with a small weight (for example, a flat saucer and a small jar of water). Place in the refrigerator overnight (that is, in the dark) . Turn the finished cottage cheese Easter over onto a plate, remove the mold and carefully remove the gauze. Chocolate curd Easter is ready. Happy Easter!

Curd chocolate Easter

Preparation time: 40 min.

Production time: 12 hours

Number of servings: 8 pcs.

Ingredients

Dietary chocolate curd Easter

I suggest making chocolate curd Easter. This Easter will become a real decoration on the Easter table, and will also be a wonderful surprise for those with a sweet tooth and chocolate lovers.

This Easter contains 200 grams of dark chocolate and the Easter comes out with a little chocolate bitterness. Instead of dark chocolate, you can use milk or white chocolate if you wish.

For Easter, take the best and highest quality products - tender, fatty, non-acidic cottage cheese, butter and chocolate of the highest quality, heavy cream. Then you will remember the taste of such Easter forever!

How to prepare “Curd Chocolate Easter” step by step with photos at home

To make Easter, we will need dark chocolate, cottage cheese, sweet powder, butter, and cream.

Combine 125 ml of cream with chocolate and heat in a thick-walled saucepan over low heat to 50°C, stirring constantly.

Cool the melted chocolate mixture.

Rub the cottage cheese through a fine sieve.

Combine cottage cheese, butter, other cream, and sweet powder.

Grind the mass using a blender.

Add melted cooled chocolate.

Grind with a blender until a homogeneous mass is formed.

Line the Easter pan with moistened gauze. Place the curd chocolate mixture into the mold.

Fold the edges of the gauze over the curd mass. Place a small plate on the gauze, and put a weight (a half-liter jar of water) on top of the plate. Place in the refrigerator for at least 12 hours, occasionally draining the resulting liquid.

Turn the Easter over onto a plate. Remove the uniform and gauze. Chocolate Easter is ready.

Easter chocolate recipe

The usual Easter recipe for “beginners”. The most difficult step is to melt the chocolate in the cream. Even a child can handle everything else. Easter tastes chocolatey, soft and affectionate. It only took me a day to make it and fully season it, so you can start preparing it even on the Saturday afternoon before Easter.

How to make chocolate Easter

Cottage cheese – 300 gr.
It is better to use cottage cheese packed in rectangular paper packs like the one in my photo: 200 g, fat content from 5 to 10%, shelf life - up to 1 week. It is moderately dry and soft. It is better not to use homemade cottage cheese for this recipe, because it is very wet and making Easter will take much more effort and time. Cream – 250 gr.
(fat (from 30%) I used 33%) Milk chocolate – 200 gr.
Butter – 50 gr.
(fat content 82%) Sweet powder – 40 gr.
Poppy seed – 1/2 cup You can do it without it if you just want a chocolate taste.
But if you are preparing Easter for the first time, then it is better to use it. The trick here is that poppy seeds are able to absorb excess liquid from the cottage cheese, so Easter with it comes out the densest and does not disintegrate when trying to remove it from the mold. Candied fruits - for decoration

Manufacturing:

Place the broken chocolate in a saucepan and pour 125 g of cream over it.

Place in a water bath (if the saucepan has a thick bottom, you can do it over low heat). Stirring constantly until the chocolate is completely dissolved.

Remove from heat and let cool.

Beat the second part of the cream (125 g). Pass the cottage cheese through a sieve or beat in a blender. Add butter, sweet powder, cream and cooled chocolate. Beat the resulting mixture again. Add poppy seeds. That's it, Easter is ready.

All that remains is to give it a suitable shape.

We will need a special form for Easter. It can be purchased at any church store. It can be wood (it will be more expensive), or it can be plastic (I have this one specifically). I advise you not to take huge forms, because it is more difficult for Easter to take a suitable shape and “compact” in it. And yet, it is very important before buying a mold to fold it and check that the edges do not unravel under pressure.

Place the Easter mold in a container, lay gauze on the bottom, folded in 3 layers.

I used a 3-liter jar of water as a press.