Chocolate curd Easter

Chocolate curd Easter

We are sharing with you a tried and tested recipe for a delicious chocolate Easter. There are no eggs in this curd Easter, it is not cloyingly sweet and is classified as a “raw” Easter, which means that you don’t have to stand at the stove.

Prepare all the necessary products.
Also useful is a beaker mold (the recipe is designed for a beaker with a volume of 0.9 liters) and drainage tissue (a medical system of cells and intercellular substances united by a common origin, structure and functions) (gauze).
The butter must be taken out of the refrigerator in advance so that it becomes soft.
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. I use proven 9% fat cottage cheese, this step is not useful to me.

Place cottage cheese, butter and sweet powder into a deep bowl.

Puree the mixture with an immersion blender.

The mass comes out sticky, not loose.

Break the dark chocolate into pieces into a bowl.
In the microwave or in a saucepan over low heat, heat the cream, without bringing it to a boil.
Immediately pour the hot cream into the chocolate. Stir vigorously with a spoon until smooth. Set aside to cool.

Add cooled melted chocolate to cottage cheese. (If desired, you can add dried cranberries or cherries, having previously mixed them with 10 g of sweet powder.)

Stir the curd mass with a silicone spatula until smooth. It is necessary to knead thoroughly so that the mass has a uniform color, without snow-white inclusions.

Place the bean bag upside down in a deep container so that the liquid simply drains from the Easter curd.

Drainage tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) (gauze) is wetted, squeezed out, folded into 3-4 layers and placed in an inverted bean bag so that the edges of the gauze hang down on all sides.

Fill the pan very tightly, avoiding voids, with the curd mixture to the brim. Compact with a silicone spatula.

Wrap the edges of the gauze.
Place a weight weighing approximately 200-300 g on top. Place the chocolate curd Easter in the refrigerator for 14-18 hours (drain the liquid from time to time).
Fundamentally: it is not allowed to leave Easter in the mold for longer than 40 hours, otherwise it may become dry.

After this, remove the load and unfold the gauze.
Cover the Easter box with a plate and turn the Easter over with the wide base down. Release the Easter curd from the mold and carefully remove the tissue (a medical system of cells and intercellular substance united by a common origin, structure and functions) so as not to destroy the Easter sketch.

Curd chocolate Easter is ready.
Decorate it as desired. Store cottage cheese Easter in the refrigerator. Bon appetit!

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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

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.

Fold the gauze into 3-4 layers, wet it, squeeze it out and place it in a bean bag turned upside down so that the edges of the gauze hang down on all sides. Fill the bowl very tightly, avoiding voids, with the curd mass to the brim, compact and level with a spatula or spoon and wrap the edges of the gauze alternately.

Place a small saucer on top with a diameter equal to the area of ​​the Easter base and a weight on it. Place in the refrigerator for 14-18 hours (drain the liquid from time to time).

Remove the weight from the bean bag, remove it from the bowl, and unfold the edges of the gauze.

Cover the Easter bowl with a serving plate turned upside down and turn the Easter over with it - its large base will end up on the dish. Release the Easter from the bean bag and carefully, so as not to destroy the sketch, remove the gauze. Fundamentally: it is not allowed to leave Easter in the mold longer than 28 hours, otherwise it may become dry. Chocolate Easter is ready.

The prepared Easter should be stored in the refrigerator. Bon appetit!

Chocolate curd Easter (custard)

Cottage cheese Easter is a ritual dish common to the Easter table. There are several technologies for its production: raw, boiled or baked. For any taste and with various fillings, so any housewife will be able to choose an Easter recipe that she likes.

Now I propose to prepare chocolate custard Easter. The composition, in addition to fatty cottage cheese, contains eggs, sugar, butter, cream and a bar of dark chocolate. Fans of this savory product will definitely appreciate its rich taste. Easter does not cook on the fire for a very long time, it is very warm, airy, with a charming chocolate smell. The taste and mixture is similar to sweet glazed cheese.

Ingredients

• 18-20% cottage cheese – 500 g
• 20-30% cream – 200 g
• 72% butter – 150 g
• chicken eggs – 2 pcs.
• sugar – 130 g
• vanillin - on the tip of a knife
• salt – 1 chip.
• dark bitter chocolate – 100 g

Manufacturing

For Easter, cottage cheese with the highest fat content is suitable, usually homemade. To give it airiness, lightness and uniform density, I grind the cottage cheese through a sieve with an iron mesh. It is most convenient to create this in small batches, rubbing with a spoon.

I add butter to the pureed cottage cheese. It must be taken out of the refrigerator a couple of hours before production so that it softens. For this recipe, it is not recommended to heat the butter in the microwave or in a water bath; it must be soft and melted from the heat. Using a fork, mash the cottage cheese and butter until a homogeneous mass is formed.

I add heavy cream, salt and vanilla on the tip of a knife. Salt must be added without fail; even a small pinch will harmonize the overall taste.

I add sugar and crack in a couple of large chicken eggs. Before adding the eggs, it is better to wash them in hot water and soap. I mix everything again, no need to beat.

The result is a homogeneous and very airy curd mass. I transfer this entire mass into a saucepan with a thick bottom and put it on fire.

Stirring constantly, I patiently wait for the first bubbles to appear on the surface, and immediately remove from the heat. In other words, gently bring the curd mass to a temperature of approximately 90-95 degrees; there is no need to cook or boil for a long time.

I immerse the saucepan with the custard consistency in a bowl of cool water, stirring it to cool quickly. I melt a bar of good dark chocolate in a water bath and pour it into the warm curd mass. Mix well until the color becomes uniform brown.

I put clean gauze in the bean bag, folded in 2-3 layers so that the ends hang out. I put the still warm chocolate-curd mass into the mold. Once it has completely cooled down, I lift the edges of the gauze, put pressure on top and put the system in the refrigerator for 24 hours. From time to time I drain the whey.

After a day, the chocolate custard Easter will completely harden, become more compacted and will hold its shape perfectly. I free it from the bean bag and gauze and decorate it. You can use sweet sprinkles, decorate with grated chocolate or Easter figures. Christ is Risen!

If there is no bean box, then you can construct a mold with your own hands from a plastic bucket, making holes in the bottom for the free release of whey.

Easter chocolate

There are several technologies for making cottage cheese Easter. According to one version, Easter will be raw, in another - boiled. The chocolate Easter in this photo recipe is not cooked for long on the fire. This will make it taste like sweet glazed cheese. Only cottage cheese Easter will be even tastier and much healthier, because the products will be only natural.

Easter chocolate custard

In addition to the fatty cottage cheese, the ingredients include: chocolate, raw chicken eggs, cream and butter. You can rest assured that the curd mass will turn out tender and tasty.

chocolate easter recipe

Ingredients:

Manufacturing process:

For Easter it is better to buy real homemade cottage cheese. It is delicious, and the curd mass will be the best. Place the cottage cheese in parts into a sieve and wipe, pressing down with a spoon.

Thanks to this method, the cottage cheese will become a homogeneous mixture. A couple of hours before making this treat, the butter should sit at room temperature and melt well. Then add it to the pureed cottage cheese.

Before beating the eggs into the curd mass, wash them under water. Cleanliness doesn't hurt here. Beat in the eggs and start mixing the cottage cheese.

Add sweet sand.

And then pour in the heavy cream.

Pour this entire mass into a metal bowl and place on fire. Stirring constantly, watch when bubbles appear on the surface and immediately remove from heat.

Melt the chocolate in a water bath in advance.

Then pour it into the cooled curd mixture.

Stir well until the color becomes a uniform brown.

Place wet gauze in a special plastic mold (pasochka) and begin spooning out the chocolate-curd mixture.

Cover the ends of the gauze and place some kind of pressure on the mold. You also need to place the mold in a deep plate so that there is space for the whey from the cottage cheese to drain. Place the form with the contents in the refrigerator for 12 hours so that the Easter becomes soft and holds its shape perfectly. The custard Easter is freed from the mold and gauze and served at the ceremonial Easter table. The dish can be decorated with small chocolate eggs. Bon appetit!