Easter recipe from chocolate cottage cheese step by step recipe. Chocolate Easter. Chocolate Easter - photo recipe

step by step recipe with photos

Few housewives prepare real Easter from cottage cheese, unlike Easter cakes. Meanwhile, it can become a delicious dessert, especially when chocolate is added. A pinch of vanillin will highlight the chocolate note of the holiday dish.

An indispensable condition for making high-quality Easter is fresh high-fat cottage cheese, crushed to a creamy state. Even a slight sour taste or smell can distort the soft, creamy bouquet of the delicacy.

When preparing chocolate mass in a water bath, cocoa powder is added in small parts with constant stirring.

Ingredients

You will need 300g for the mold:

250 g cottage cheese
2 chicken eggs
50 g butter
2 tbsp. l. cocoa powder
50 g granulated sugar
1 pinch of salt
50 ml 20% cream

Preparation

1. Break the chicken eggs into a saucepan or container with a non-stick bottom. Pour in the cream, add granulated sugar and salt. Whisk the whole mixture until the sugar crystals dissolve in it.

2. Add cocoa powder and beat again, but very carefully, since cocoa itself is very fatty and even its powder is difficult to mix in.

3. Then place the container on the stove, reduce the heat to low and knead the whole mass until it thickens slightly and the cocoa is completely dissolved in it.

4. Pour the cottage cheese into a deep container and immediately pour the resulting chocolate cream into it. Mix everything with a fork or spatula until the whole mass becomes chocolate.

5. Line the mold for creating Easter with gauze. Place the chocolate mixture in it and lightly press down on top with a spatula. Cover with the ends of the gauze and press gently with your hands again. Place the mold with the mixture on a plate in the refrigerator for 6-8 hours, or even better, overnight.

6. In the morning, carefully remove the top ends of the gauze and turn the mold over onto a plate. Remove the mold itself and the cheesecloth - your chocolate cottage cheese Easter is completely ready.

7. Decorate it with grated chocolate and brightly colored sweets when serving.

Happy holiday to you!

Secrets of the Mistress

1. Some people believe that granulated cocoa should not be put into Easter cottage cheese, but it will not spoil the holiday dish. The main thing is to buy an instant drink from a reputable manufacturer. Edeka Zentrale and Nestle are famous brands. There are good brands in Spain; among products from this country, you should prefer dark brown cocoa granules: they contain the maximum percentage of natural ingredients - this is important, since in most families children will feast on Easter.

2. If you decide to use grated chocolate, it is also advisable to choose the best brand. Among domestic ones, these are the famous “Rot Front” and the recently created concern “United Confectioners”, which now includes “Red October”. Very high-quality bitter varieties are available in several product lines of the Generous Soul factory. The unsurpassed specialists in milk chocolate are, of course, the Swiss. High-quality chocolate bars are not cheap, but they are supposed to be used in preparing the main treat of the Easter table, and therefore the expense is justified.

3. The “marble” Easter looks interesting. To make it, you need to add cocoa not to the entire creamy-sugar mass, but to 1/2 of its volume. The first will remain light, the second will be chocolate color. The cottage cheese should also be divided in half. Then tint one part, not the other. Place in a form to harden in a chaotic manner.

On Easter, many families prepare cottage cheese Easter, because this is the most important holiday in Christianity and all treats are prepared with special care and love. Food is prepared in advance, and eggs, milk, cottage cheese, butter, everything had to be only the freshest. It has long been the custom that ready-made Easter curds were brought to church for blessing and had the essence of “blessed” food.

This was once an ancient ritual (the spring rite of welcoming the earth, the first plowing of the field), carried out using cottage cheese and other dairy products, which had a symbolic meaning. Cottage cheese is one of the oldest sacred foods associated with fertility and the worship of fertility deities, more than food; This is the best thing about milk, its essence, the most nutritious and beneficial for humans. And pureed cottage cheese, and even with sugar and the best butter, is the highest gift of nature. For the common man in the past, such luxurious food was available only once a year, so it took a long time to make and from the best ingredients. With the adoption of Christianity, traditions gradually changed, and the meaning of the symbol was lost in the pagan past.

Cottage cheese Easter (paska) is cottage cheese with cream or sour cream, pressed in the form of a truncated pyramid. In Church Slavonic it is called “milky thickened.” Cottage cheese for Easter should be fresh, dry, and homogeneous. It is rubbed through a sieve twice, and only then raw, custard or boiled Easter is prepared from the airy curd mass. At any time you can prepare your own, tender, soft, delicious!

Easter with sour cream and condensed milk

EASTER is prepared only once a year. In order for Easter to be delicious, you need to use the freshest cottage cheese. To give Easter a traditional shape, special collapsible wooden forms were previously used - bean boxes. If there is no such form in the house, you can use any suitable utensils. Place the prepared curd mass in a soft napkin into this dish and keep it for some time under pressure in the cold (but not in the cold!). Then the form is overturned and the napkin is carefully removed. There are two types of Easter: raw and boiled. Since raw cottage cheese is not stored for a long time, it is better to make small Easter eggs from it. And boiled Easter can remain fresh all week.

You will need for the recipe: cottage cheese - 600 g, butter - 150 g, sugar - 1/4 cup, sour cream - 1/2 cup, condensed milk - 1/2 can, raisins (seedless) - 1/2 cup (you can also put candied fruits with nuts ), vanillin - to taste.
How to cook: Rub the cottage cheese through a sieve, add sugar (preferably fine), butter, vanilla. Grind everything thoroughly, add sour cream and condensed milk, raisins. Mix. Transfer the mixture into a bowl (it’s better to lay a layer of gauze), put pressure on it and put it in the refrigerator for at least 12 hours. It is good to use a bag of water as oppression.

Preparation:
Keep the cottage cheese under pressure, rub through a sieve, add sour cream and grated fresh butter, salt, granulated sugar, mix and place in the mold. If desired, you can add vanilla, lemon zest or raisins.
Ingredients: cottage cheese 3 kg, butter 200 g, granulated sugar 1 glass, sour cream 1 glass, salt 2 teaspoons.

You will need for the recipe: butter – 200 g, cottage cheese – 1 kg, 150 g raisins, 5-6 crushed cardamom grains in powder, 0.5 tsp. vanilla, 4 fresh eggs, 1.5 tbsp. powdered sugar, 1 cup sour cream, 0.5 tsp. salt, 50 g candied fruits, 50 g sweet almonds

Preparation: Thoroughly rub the cottage cheese through a sieve twice. Add half a glass of powdered sugar, then add softened butter, mashed with sour cream. Separate the yolks from the whites. Grind the rest of the powder with the egg yolks until white, and transfer it to the curd-butter mixture and grind together with it. Add cardamom and whipped whites into a thick foam. At the very end we add raisins, candied fruits and nuts. In this case, the Easter is no longer ground, but only lightly mixed so that the raisins and other additives are distributed more evenly throughout the mass. Transfer the mixture to a bowl lined with clean gauze. Cover with a press and place in a cool place for 10-12 hours.
Advice: To prepare custard Easter, the products need to be ground and mixed according to the standard procedure, and then boil the resulting mixture in a saucepan over low heat (or a steam bath), stirring continuously until the first bubble appears. It’s better to undercook than to overcook Easter, as in the latter case it will end up with lumps. Remove the pan from the heat and place on ice or in very cold water, cool, constantly stirring the mixture in one direction so that the Easter turns out smooth.

Quite easy to prepare and incredibly tasty. If you are not a fan of sugary sweets, then you will like this option.

Ingredients:
2 chilled eggs
200 g butter
500 g homogeneous cottage cheese
200 g fine sugar or powder
200 g of fat sour cream or cream
120 g heavy cream, a few drops of vanilla essence or a vanilla stick
dried cherries, cranberries, strawberries, dried peaches, pear 2 handfuls each.

Preparation:
Separate the whites from the yolks. Grind the yolks with sugar and softened butter, adding it little by little until white. Add sour cream and grind again, add vanilla essence, then cottage cheese. Mix. The mass should be completely homogeneous, without a single lump. Add a large handful of berries, chopped peaches and pears. And mix again. Set aside. Beat the egg whites with a small pinch of salt and pour into the curd mixture. In another bowl, beat the cream to the same consistency as the whites and pour it into the Easter, stir quickly but carefully. Place in the mold under a weight. Place in the refrigerator for a day.

The more chocolate, the darker and more chocolatey Easter.

You will need for the recipe:

Cottage cheese - 500 g.
Chocolate (milk) - 100 g + 100 g
Cream 30% - 200 g.
Sugar - 0.5 cups
Butter - 100 g.
Vanillin.

Preparation:
Melt the chocolate in a water bath. Add sugar, cream and beat everything well.
Beat softened butter with vanilla sugar and combine with pureed cottage cheese. The cottage cheese should be soft, not dry and grainy, otherwise Easter will not work. It is better to use homemade cottage cheese. Add the cottage cheese and butter in small portions to the cooled chocolate and beat thoroughly with a mixer. If desired, you can add nuts and candied fruits. Cover the Easter mold with gauze, put the curd mass on it and put pressure on it, put it in the refrigerator for 1-2 days.

Chocolate Easter - photo recipe

Ingredients:

1 kg of fat cottage cheese, pureed through a sieve
8 egg yolks
200 g butter at room temperature
1 cup heavy cream 36%
250 g powdered sugar
1 tablespoon orange liqueur
3/4 cup candied orange peel, 200 g nut crumbs
350 g dark chocolate 70%
Preparation:
Beat the yolks with sugar with a mixer into a fluffy mass. Add cream and continue whipping. Pour into a saucepan and put on fire. Bring to a boil and remove from heat. Then add cottage cheese, softened butter, orange liqueur and stir until smooth. Add liquid chocolate and stir until smooth. Beat everything with a mixer. After thoroughly beating, add candied orange zest, nut crumbs and mix. Place the mixture in cheesecloth and place under a press to release the liquid. Place in the refrigerator overnight. The next day, carefully remove from the mold and decorate as desired. In this case, frozen berries worked very well.

The advantage of cottage cheese Easter is that it is prepared quite quickly and simply, so you can have time to try several types. Cottage cheese Easter with chocolate turns out tender, with a pleasant creamy chocolate taste. And although the composition of cottage cheese Easter does not include so many ingredients and all of them are not too expensive, you need to remember that the key to a delicious Easter is good cottage cheese, butter with a fat content of at least 72.5%, and preferably 82.5%, high-quality chocolate and sour cream.

List of ingredients:

butter – 50 g,
sour cream – 100 g,
milk chocolate – 50 g,
cottage cheese – 500 g,
sugar – 200 g,
vanillin – 1 pinch.

Preparation

1. Pour fresh cottage cheese into a bowl, and add a few pieces of melted butter.

2. You can blend the cottage cheese and butter to a paste using a blender or food processor. The mass should be homogeneous.

3. Pour granulated sugar or powdered sugar into a bowl.

4. Now add vanillin (do not confuse with vanilla sugar) and sour cream of any fat content. Stir. There should be no lumps in the curd mass.

5. It is advisable to freeze the milk chocolate before grating, and when you grate, do not unroll the bar completely, but keep it in foil so that it does not melt from the warmth of your hands. Grate the chocolate on a fine grater.

6. Transfer the chocolate chips to the bowl with the curd mixture and stir.

7. Moisten gauze or a piece of clean thin cloth with water. Turn the mold over with the narrow opening facing down and line it with gauze, letting the edges hang down. Fill the mold with curd mass, wrap the edges with gauze.

There are several technologies for preparing 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. It will only be even tastier and much healthier, because the products will be only natural.

Easter chocolate custard

In addition to fatty cottage cheese, the composition includes: 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:

cottage cheese, fat content 18-30% - 500 grams;
cream, fat content not less than 20% - 200 ml;
high-quality butter 82% fat – 100 grams;
chicken eggs – 3 pieces;
granulated sugar – 150 grams;
vanilla sugar - 1 teaspoon. l.;
dark bitter chocolate – 150 grams.

Cooking process:

For Easter, it is advisable to buy real homemade cottage cheese. It is delicious itself, 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 consistency. A couple of hours before preparing this treat, the butter should sit at room temperature and melt thoroughly. Then add it to the pureed cottage cheese.

Before beating the eggs into the curd mass, rinse them under water. Cleanliness won't hurt here. Beat in the eggs and start stirring the cottage cheese.

Add granulated sugar.

And then pour in the heavy cream.

Pour this entire mass into an iron bowl and put on fire. Stirring constantly, watch for bubbles to appear on the surface and immediately remove from heat.

Melt the chocolate in advance in a water bath.

Then pour it into the cooled curd mixture.

Mix well until the color is uniformly 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. Also, the mold must be placed in a deep plate so that there is a place where the whey from the cottage cheese will drain. Place the form with the contents in the refrigerator for 12 hours so that the Easter becomes lumpy and holds its shape well. The custard Easter is freed from the mold and gauze and served at the festive Easter table. The dish can be decorated with small chocolate eggs. Bon appetit!

(sometimes with nuts, candied fruits, cream, chocolate), as a symbol of fertility.

Why banal cottage cheese? After all, previously poor villagers valued milk as worth its weight in gold, to say nothing of cheeses, the preparation of which required liters of this tasty liquid. Therefore, cottage cheese Easter was made only once a year, for the spring holiday.

Now the product has become generally available, simple, but still flavored with sugar, butter, cream, dried fruits, eggs, the curd mass amazes with its taste. There are many options for this dish, there are raw and baked types, each with its own pros and cons. And especially for connoisseurs of cocoa and everything unusual, we offer a selection of chocolate Easter recipes.

Custard Easter is so named because of the need to boil the mass over low heat. But then you don’t need to bake it - an ideal option for housewives who do not have access to a good oven.

Ingredients:

Fat homemade cottage cheese 500 g
Oil 100 g
Cream 200 g
Eggs 2 pcs.
Vanillin
Powdered sugar - 50 g
A bar of good dark chocolate

Grind the cottage cheese in small portions through a sieve or in a lazy way using a blender to obtain an airy consistency and remove lumps

Add half the cream to it

Pour in the powder and mix well

Now it’s the turn of soft (not melted) butter. We rub everything thoroughly
Add eggs, a pinch of salt for a harmonious taste, vanillin, mix
Place the mixture in a saucepan, heat over low heat with constant stirring until the first bubbles appear (that is, the temperature is about 90-95 degrees, no more)
Immerse the saucepan in cold water, stirring constantly until it hardens slightly.

Break the chocolate bar into the remaining cream and melt it in a water bath

Add to curd mass, mix

While still hot, pour the mixture into molds, lining them with 2-3 layers of gauze so that the edges hang outward
After cooling to room temperature, tie the fabric, place the press on top, and transfer the container to the refrigerator for a day

Carefully turn the frozen delicacy onto a plate and decorate with chocolate, powder, and sugar figures.

Curd with chocolate and almonds on cream

Lovers of hearty sweets will appreciate Easter with cream, for her:

You need to prepare:

Cottage cheese with fat content over 20% - 700 g
Heavy cream - 500 ml
Oil - 100 g
Chocolate (drops, bars) - 200 g
Powdered sugar - 150 g
Roasted almonds – 200 g
Candied fruits, dried fruits of your choice

Melt chocolate with cream (100 ml) in a water bath

Punch the cottage cheese with a blender

Whip the remaining cream to sharp peaks

Divide the cottage cheese in half, add 2/3 of the cream, 50 grams of butter, 100 grams of butter into the first part. powder, knead, add half the ground almonds

In the second - the remaining cream, butter, 50 g. powdered sugar, chocolate mass, almonds, mix

Line the bean bag with slightly damp gauze, lay out the white and chocolate masses in layers (it’s convenient to use a pastry bag)
Wrap the fabric, place the weight on top, wait 12-24 hours

We take out the delicacy, decorate it to your liking with festive sprinkles, grated chocolate, ready-made figures of various cute animals, and serve.
Everyone will like this multi-layered Easter, believe it or check it yourself!

No-bake Easter recipe with cherries

Chocolate goes well with cherries. This juicy berry adds sourness to desserts and removes excessive sweetness - just a perfect pairing. It is appropriate for making Easter cottage cheese. This dessert is loved by everyone, young and old. It looks very solemn, matching the occasion of its preparation!

Cottage cheese – 0.5 kg
Cherries (frozen, canned in their juice) - 100 g
Sugar - 2 tbsp.
Powder - 0.5 tbsp.
Sour cream - 3 tbsp.
Oil – 80 g
Cocoa - 2-3 tbsp.
Yolks - 2 pcs.

Cook the cherries with sugar for about 5 minutes, so the juice will not turn the cottage cheese into an unpleasant blue tint.
Place the berries in a colander and strain out excess juice.

Grind the cottage cheese (sieve, blender, meat grinder)

Grind the yolks and powder until white for about three minutes

Combine with cocoa, sour cream, soft butter, mix, then beat lightly with a mixer at low speed.

Add cottage cheese, mix with a mixer

Using a spoon, stir in the cherries.
Place the mold upside down on top of the plate, cover it with several layers of damp gauze, leaving the edges of the fabric outside
Spread the chocolate mass, twist the edges of the gauze, place the press over the mold
After 8-10 hours, the dessert can be removed, decorated, pampered for yourself, your family, and guests invited to the festive table.

Easter cottage cheese with chocolate and nuts

When you add nuts, chocolate Easter plays with new colors and gets an unusually refined taste!

Ingredients:

Cottage cheese – 1 kg
Sour cream 20% fat – 1 tbsp.
Oil - 70 g
Granulated sugar or powdered sugar - 250 g
Dark chocolate – 150 g
Nuts 250 g
Zest of one lemon

We pass the cottage cheese through a sieve, removing lumps, obtaining an air mass, mix with soft butter

Grind with butter, sour cream

Grate chocolate, mix with powder and ground nuts
Combine the mixtures together, add the zest

Place the mold on top of the plate with the narrow part down, line it with 2-3 layers of moistened (not wet) gauze, leaving free ends
Spread the mass, roll up the gauze, place the press on top
After a day in the cold, the mass hardens, the excess whey drains off, the dessert can be easily placed on a dish and decorated before serving.

You should take your favorite nuts - walnuts, almonds, hazelnuts, peanuts (although they tend to get damp, giving the dish a strange taste).

Recipe with chocolate and orange zest

Cottage cheese goes well with aromatic citrus fruits, such as orange. Making such a dessert involves the following steps:

Products:

Cottage cheese – 400 g
Oil – 200 g
Milk – 200 g
Dark chocolate – 200 g
Powdered sugar – 150 g
Raisins – 100 g
Zest from half an orange

Mix cottage cheese, powder, soft butter, milk directly in the blender bowl, beat
Add melted chocolate and beat again

Transfer the mixture to a deep container, add the zest, raisins, and mix gently.
Pour into a mold lined with layers of gauze, wrap, place a weight on top (weight about 400-500g), put in the cold
After 12 hours, take it out, remove the gauze, and decorate.

If desired, the orange can be replaced with a more familiar lemon or other citrus fruit.

Video recipe for making a three-layer chocolate dessert

Cocoa connoisseurs will definitely love the three-layer Easter with the addition of white, milk, and dark chocolate - a new taste in every spoon, every layer. The secret of this dessert is simple - its curd mass is combined with three types of chocolate, after which they are laid out in layers, without mixing, forming a kind of multi-colored pyramid. And what a taste! This is simply a culinary miracle!

How to make a prune treat without eggs

For real gourmets, I offer an exquisite recipe that combines cottage cheese, chocolate and aromatic prunes. The preparation of the dessert is as follows:

Products:

Cottage cheese – 500 g
Chocolate – 150 g
Oil - 100 g
Heavy cream - 100 ml
Sour cream (fat content approximately 20%) - 150 ml
Sweet prunes, not smoked, but dried – 100 g
A little vanilla

Preparation:

Pour boiling water over prunes, leave, drain, dry, cut into small pieces
Heat the cream to a boil, mix with chocolate until dissolved, cool the mixture
Grind the cottage cheese through a sieve
Beat the butter with a mixer until it reaches a fluffy consistency.
Add cottage cheese, beat again
Drain hot chocolate and whisk
Stir in prunes with a spoon
Fill the mold with the mixture (you can use a regular sieve), cover it with gauze, tie the ends of the fabric, and place a heavy object on top
After 12 hours in the cold, the dessert will harden, it can be turned over onto a plate and decorated before serving.

By the way, instead of prunes, you can take raisins, dried cherries, cranberries - here everything is limited only by the master’s imagination!

Cooking Easter with chocolate chips and icing

Great option for kids. The dessert resembles the taste of ice cream, so beloved by children.

You will need:

Cottage cheese – 500 g
Sour cream – 100 g
Powdered sugar – 80 g
Butter – 50 g
Dark chocolate – 100 g

For the glaze:

Chocolate – 50 g
Cream 33% – 50 g

In order for the curd to become soft and airy, grind through a sieve at least once. Ideally two
Combine it in a bowl with sour cream. Then, one by one, add powder and soft butter. Stir thoroughly so that no lumps remain. You can use a blender

Grate the chocolate on a grater with small holes and pour into the mixture. Gently stir in with a spatula

Place the mixture in the prepared pan (lined with damp gauze folded in two or three layers). Place in a container where the liquid will drain and place in the refrigerator overnight
In the morning we take it out, carefully remove it from the dungeon and can be served or decorated with chocolate glaze
To do this, heat the cream to a boil, but do not boil. Break the chocolate bar into them and mix with a spoon or spatula until smooth and pour immediately. The recipe uses dark chocolate. If you use milk or white for the glaze, then increase the amount of chocolate to 70 g.

Curd chocolate Easter is a real miracle of culinary art, a refined delight for true gourmets. And it’s not difficult to prepare, sometimes even easier than traditional yeast Easter cake dough, guess if it will fit, it will bake. But such a dessert always turns out.

The main thing is to follow the recommendations exactly, observe the proportions, and wait the allotted time for hardening. Perhaps the last one is the most difficult for me - I really want to try at least a piece of this yummy! Bon appetit, happy Easter breaking the fast, festive mood and all the best on this holy day!