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Perhaps all babies love to feast onsweet curd cheeses in glaze ... But when you study the composition of this delicacy, it becomes uncomfortable: instead ofcurd and other natural ingredients, no one knows what. prepared for caring mothers and grandmothersrecipe deliciouscurds in chocolate glaze that will only benefit your little ones.

Taste athomemade curd cheeses so gorgeous that my daughter, having tasted my homemade cheese for the first time, said that this would now be her favorite dish.

Ingredients for making sweet curds

Cottage cheese (home or store) 200g.Butter 50 gr.Cookies (most common) 150 gr.Yogurt, kefir or drinking sourdough, two or more tablespoonsSugar 2 tablespoons or to tasteCocoa 2 not full tablespoons or to taste

For chocolate glaze

Cocoa powder 2 tablespoonsSugar 4 tablespoonsButter 50 g.Milk or water 1 tablespoon

How to make chocolate cheeses at home

Scroll the cookies in a meat grinder or roll them out with a rolling pin, if you want (like me), leave larger pieces.If using homemade cottage cheese, rub it through a sieve or mince it. An even easier option is to use a hand blender to give the curd a smooth, pasty consistency. Store cottage cheese can be left like this. Add yogurt, softened butter and cottage cheese to the crushed cookies.

Stir the mass. Add sugar and cocoa to the curd base.

Stir until smooth. You can use a hand blender to do this. The mass should be quite dense.

Wet your hands with cold water, form curds from the curd mass and put on the board.

These blanks should be sent to the freezer for an hour to make it easier to glaze them.Immediately before covering the curds, we prepare the chocolate icing (it hardens quickly).

Making chocolate glaze Put butter in a bowl, add cocoa powder, sugar, pour in water and put the bowl on a steam bath.

Stir the ingredients of the glaze continuously until they form a smooth, thick glaze. The thickness of the glaze can be adjusted - if it is too thick and not suitable for glazing curd bars, drop a little milk into it.

How to make glazed curds at home Dip frozen cheeses in warm glaze and put them on a dish. If the frosting hardens in the process, reheat it in a water bath and continue the process. There is usually a queue to eat non-aesthetic chocolate smudges and drops (which may appear when glazing curd bars).

There are about 14 cheese curds.

Send the curds to the refrigerator for an hour or two to completely solidify the glaze. This delicacy turns out to be incredibly tasty, with a sweet curd taste and a slight hint of bitter chocolate glaze. Even those family members who usually do not eat them liked the curds. Be sure to make homemade sweet curds (and you will be asked to do more and more).

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Taste Info Dairy desserts

Ingredients

• cottage cheese - 250 g;
• vanilla sugar - 1 tsp;
• condensed milk - 30 g (1.5 tablespoons);
• icing sugar - 1 tbsp. l .;
• butter - 50 g;
• chocolate - 150 g.

How to make homemade glazed curd

Let's start by preparing the curd. You can get rustic, bold from a trusted seller or in the supermarket. Give preference to delicious cottage cheese. The fat percentage does not play a big role. If you don't want to feel the curd lumps in the finished dessert, rub it through a fine mesh sieve. If this is not important to you, simply rub with a spoon to break up large lumps.

It is important to get the right amount of butter out of the refrigerator in advance, take sure of good quality. You cannot use margarine in this recipe, as it will affect the taste. Add soft butter to the curd and rub thoroughly until a homogeneous mass is formed.

Add delicious condensed milk. Stir until the mixture is smooth.

Sprinkle in the icing sugar and vanilla sugar. Rub well. In principle, powder and sugar can be omitted if you have enough sweets from condensed milk.

We need chocolate for glazing. You can take good quality milk or black. It needs to be melted in a water bath. To do this, take a saucepan or a suitable saucepan and put it on fire with water. Boil. Place a small ovenproof container with the chocolate pieces on top so that the bottom does not touch the boiling water. Wait for the chocolate to completely dissolve. Stir with a spatula or spoon.

It is very convenient to use silicone molds to form cheese curds, moreover, of different shapes that are at your fingertips. I used small cupcake tins. Take a kitchen brush and brush the inside with melted chocolate. Place in the freezer for 10 minutes to set the chocolate. Repeat this process one or two more times, depending on the desired layer of chocolate.

For convenience, transfer the curd mass to a pastry bag. Place in each mold to the very top. You can also use spoons, but this is not very convenient.

Smooth the top with the edge of a knife.

Cover the top layer of cottage cheese with chocolate. Send to the refrigerator or freezer to freeze the chocolate completely.

Gently remove the curd cheeses from the mold and serve with a sweet table. Glazed curd cakes are ready at home. Enjoy your tea!

Tips for the hostess

• Add additional flavoring or aromatic ingredients to the curd mass to your liking - ground nuts, poppy seeds, sesame seeds, cinnamon, nutmeg, small pieces of candied fruits, fruits or berries.
• Take any chocolate for glazing - dark, milk or even white. And if you apply a pattern to the shapes using thin brushes using all three types of chocolate, you will get a whole culinary masterpiece!
• You can take any shape for making cheese curds - small silicone ones for freezing ice or making sweets. Or use a round, shallow baking pan. In one you get a whole glazed curd cake!
• Another recipe option is to use agar-agar in chocolate and curd mass. It needs a little - 1 tbsp. l. (for the specified composition of ingredients). Let the agar brew with water (ratio 1: 4) and mix with the masses. So the curds will not start to melt even at warm room temperature.

The best and most convenient way to independently reproduce a dessert favorite by children is suitable for those who have available portioned silicone molds for muffins (higher) or baskets (lower). If you do not have kitchen utensils made from a versatile material, do not be upset. There was a good recipe, and there is a creative alternative to the molds. Read carefully!

Since we create curd snacks at home, we invite the younger generation of sweet tooths to a culinary master class - together we make fascinating experiments, first with melting before our eyes, and then hardening chocolate, transforming products into a magical delicacy, and we look forward to tasting.

Cooking time: 60 minutes / Servings: 6

Ingredients

• cottage cheese from 9% 200 g
• milk chocolate 100 g
• sugar 30 g
• butter 30 g
• coconut flakes 30 g

Preparation

If possible, choose rustic cottage cheese - then exclude butter from the composition. There is enough fat and moisture in fresh homemade cottage cheese. In my example, purchased, fine-grained, no additives. But for the filling, curd mass is also suitable, already sweet, with raisins, dried apricots or prunes. Grind the unsweetened curd with soft melted butter to achieve tenderness and plasticity, as well as with fine granulated sugar. Powdered sugar is suitable instead of sugar; vanilla sugar is thrown in for flavoring. In addition, coconut flakes do not hurt - a matter of taste. Stir thoroughly until smooth.



With palms slightly moistened with water, we form oblong bars of sweet cottage cheese, pierce with wooden ice cream sticks - put the blanks on oiled parchment and put them in the freezer for half an hour. Semi-finished cheese curds will set, harden and it will be easier to cover them with a chocolate shell.



Separately, in a water bath, we heat milk, white or dark chocolate. Lubricate the silicone baskets with hot chocolate with a brush, send them to the freezer for 5-10 minutes. The layer dries very quickly - most likely, it will take even less time. We repeat twice, otherwise there will be gaps, too thin places.



Add the remaining filling to the hardened bowls, grease them thickly on top - we try to connect the board and the top in a circle, leaving no holes. Then the curd snacks will receive a solid, even shell. Having completely hidden the cottage cheese filling, we return the silicone molds to the freezer compartment for the third time. Do not touch for 10 minutes, let it completely harden.



Meanwhile, we dip the frozen curds on a stick into the melted chocolate, turn it, coat it on all sides. Sprinkle with coconut while still wet. Let it dry completely. If you want to enjoy a dessert like ice cream, put it back to freeze. For a thick shell for six servings, 100 g of chocolate is not enough, but the shavings stick well and fill the gaps. Alternatively, use confectionery tinsel in parallel - the curds will become festive, multi-colored.



We check the readiness in the forms. Gently draw with a knife / spatula in a circle, separate it from the walls, turn it over a plate or board and take out our products. As a rule, there are absolutely no difficulties with silicone - muffins, chocolate, and sand baskets are instantly removed.

Before serving, we store all homemade curd cheeses (on a stick in coconut and round ones in chocolate) on the refrigerator shelf. A beautiful packaging made of transparent or colored paper will not hurt - in the case of children-guests. Delicious afternoon tea and bon appetit!

Are you still buying chocolate-covered curd snacks? Then I'm coming to you! I am going with my own recipe for this simple, tasty and healthy dessert, which we will cook at home with our own hands. Cottage cheese curds in chocolate glaze are a delicacy that everyone, without exception, likes, so cook faster!

A few words about the products we need today. You can take cottage cheese of any fat content (I have 5%), just do not use liquid, otherwise the filling will also be liquid, and not dense. You can also add butter to any fat content, but it should be butter, not margarine or some kind of spread! As for condensed milk, everything seems to be clear, but if you want, you can make it yourself according to this recipe.

Regarding chocolate: I personally like bitter chocolate better (there is practically no characteristic bitterness in ready-made curds), but you can take milk to make the dessert look like in a store. But for me, industrial cheeses in chocolate are too sugary precisely because of this sweetest icing. Vanillin is a purely voluntary matter and is needed only for a light aroma.

Today I propose a basic recipe for curd cheeses in chocolate glaze, and then only your imagination can stop you. Boiled condensed milk, berry jam or jam, pieces of cookies, chopped chocolate, nuts, dried fruits, candied fruits, marmalade ... In general, try, experiment, my dear sweet tooth!

Ingredients:

Cottage cheese (250 grams) Condensed milk (100 grams) Bitter chocolate (100 grams) Butter (60 grams) Vanillin (1 pinch)

total dish - 1612 kcal.
in 100 grams - 316 kcal.

Cooking a dish step by step with a photo:

We will cook homemade curd cheeses in chocolate glaze from cottage cheese, butter, condensed milk with sugar, chocolate and vanillin (you can replace it with a teaspoon of vanilla sugar).

First you need to melt the chocolate - this can be done both in a water bath and in a microwave oven. Today I decided to melt the chocolate in a water bath - it is more convenient this way (the glaze in the bowl does not freeze quickly from the heat of the water). Break 100 grams of chocolate into a suitable sized ovenproof dish and add 10 grams of butter. By adding a little butter, the frozen chocolate coating will not break too much.

Pour water into a saucepan (about 2-3 fingers), bring it to a boil. Place a bowl of chocolate inside so that it does not touch the bottom of the boiling water.

Cottage cheese is rightfully considered a useful and necessary product, which in the skillful hands of a culinary specialist can turn into an unsurpassed delicacy. And then you don't have to convince the kids to eat another piece or a spoon, they will gladly demand supplements. The name of such a wonderful dessert is chocolate-covered curds. The taste is very delicate, the texture of the curd filling is airy, and the chocolate coating does not require additional comments.

Of course, modern stores are overflowing with all sorts of options and manufacturers of this sweet product, but chocolate-covered curds at home are much healthier and tastier. And you should not be afraid of difficulties during cooking, they, to the delight of young housewives, are not.

How to make chocolate curds correctly

Homemade curd cheeses in chocolate are quick and easy to prepare, but the result will largely depend on the right ingredients. A few nuances that experienced culinary experts recommend paying attention to:

1. The fat content of the curd does not play a special role. It is necessary to ensure its elastic consistency, since the rare curd mass will not allow preparing the proper filling.
2. When choosing butter, you should make sure of its quality. Spread and margarine will significantly impair the taste and health benefits of the final product.
3. Chocolate can be either milk or black, it all depends on the preferences of the hostess. The combination with the use of bitter chocolate varieties will be classic and rich.
4. Vanillin gives a light and unobtrusive aroma to glazed curds in chocolate, but this component is a matter of taste for every housewife.
5. You can prepare a cheese in chocolate using both a classic recipe and interpreting it with the help of all kinds of additives: jam, dried fruit, nuts, marmalade, coconut.

Even an inexperienced culinary master will be able to make chocolate curds themselves, because the manufacturing procedure itself is quite simple and fast.

How to make classic chocolate-covered cheeses

Today, young housewives are offered many recipes for curd cheeses in chocolate, which differ in ingredients and different additives to the filling. However, it is worth gaining the experience of a master using elementary classical options.

The easiest recipe for homemade cheeses in chocolate contains simple steps:

1. Rub 0.5 kg of cottage cheese through a sieve, getting rid of inhomogeneous particles and grains.
2. Beat with a mixer 100 g of soft butter with 150 g of sugar, a pinch of salt and a teaspoon of vanilla sugar.
3. Add a tablespoon of sour cream 20% fat and 1/3 of the curd mass to the oily mixture, mix all the ingredients well for 1-2 minutes. Repeat the procedure twice more to completely mix in the cottage cheese and 3 tablespoons of sour cream.
4. Squeeze a homogeneous and airy curd mass with a confectionery syringe onto a baking sheet lined with parchment paper. The formed figures should be in the form of rounded sausages up to 5 cm long.
5. Freeze the semi-finished cheese product in the freezer, leaving it there overnight.
6. Melt 500 g of dark chocolate in a water bath immediately before dipping the cheese "sausages". It is worth performing the steps very quickly, avoiding freezing of the chocolate glaze and defrosting the curd mass.
7. Gently dip the curd into the melted chocolate mixture, removing any excess. Place ready-made glazed sweets on parchment and send to the refrigerator to solidify completely.

Healthy and tasty cottage cheese-chocolate bars with a pleasant vanilla aroma are ready and waiting for their tasters! Such a simple recipe for curd cheeses in chocolate with a photo will help you get an impeccable result the first time without difficulty and pamper your household.

How to make gourmet chocolate cheeses at home

Another alternative recipe for homemade curd cheeses in chocolate will replenish the culinary workshop of modern housewives. The sequence of creating a sweet "masterpiece" requires just following simple instructions:

1. Mix 200 g of cottage cheese, 10 g of butter and 4 tablespoons of condensed milk. Beat all ingredients with a blender until smooth.
2. Add 20 g of grated chocolate chips to the curd mixture and stir everything thoroughly.
3. Melt 150 g of dark chocolate with 20 g of butter in a water bath.
4. Lubricate the silicone molds with a thin layer of chocolate glaze and place in the refrigerator for 5 minutes. For children, you can choose all kinds of shapes: baskets, animals, fruits.
5. After cooling the chocolate mass, fill the molds with the curd mixture, and pour a thin layer of glaze on top. Leave the dessert in the freezer for 15 minutes, and remove the silicone molds before serving.

This is no longer just homemade glazed curd cheese in chocolate, but a real exquisite dessert with a delicate airy curd filling that dissolves in your mouth, leaving a pleasant and unforgettable aftertaste.

How to make delicious chocolate-covered curd snacks with coconut yourself

After simple step-by-step instructions, the question of how to make chocolate curds at home is not difficult. Now you can improve your practice with all kinds of fillings and their interpretations.

Everyone's favorite and popular curd cheeses in chocolate with coconut are easy enough to make yourself, you just need to make small adjustments to the previous recipes:

1. Mix and grind thoroughly 200 g of cottage cheese, 100 g of sugar, 2 tablespoons of sour cream, 10 g of vanilla sugar and 40 g of coconut.
2. Cool the curd mass a little and then create the necessary forms, laying them on parchment. Send the curd figurines to the freezer for 20 minutes.
3. Melt 50 g of chocolate, 30 g of butter and 2 tablespoons of sour cream on a steam bath, stirring thoroughly.
4. Dip the formed and frozen curd cheeses in the glaze and again place in the freezer for 15 minutes, then store in the refrigerator.

Glazed curd cakes with jam

The recipe for cheese and chocolate desserts can be complicated. So, quite tasty and natural, the curd filling will be combined with a small amount of fruit jam to taste. To make such an "improved" glazed curd cheese in chocolate, you need:

1. Add a teaspoon of jam to a small handful of prepared slightly chilled curd mass, carefully closing the filling, trying not to mix it with the curd. Form the required shapes and leave in the freezer for 15-20 minutes.
2. Make a frosting with a bitter chocolate bar and 20 g butter, letting it cool to room temperature.
3. Pour the chocolate mass over the curd forms and send to the freezer for half an hour, then transfer to the refrigerator before use.

Such a dessert will be appreciated by those who consider all curd dishes and sweets to be persistent and boring. A refined fruity note will add originality and richness to the taste of cottage cheese and chocolate sweets.

If housewives want to increase the level of usefulness of sweet treats for their children, then it is worth adding dried fruits or candied fruits to the recipe for chocolate curds at home:

1. For greater lightness and aesthetic dessert shapes, it is better to use small silicone molds. Lubricate them with pre-prepared chocolate icing and place in the refrigerator to solidify.
2. Putting the curd mass in the molds in the middle, "drown" the prunes or a few candied fruits and "seal" the dessert with a layer of chocolate mass.
3. Chill sweets in the freezer for 20-25 minutes and leave them in the refrigerator until serving.

You will not find such original cheese curds on the shelves of shops and pastry shops, while home and invited guests will appreciate your excellent talent and culinary skills.

Cottage cheese curds in chocolate with nuts

Lovers of almonds, hazelnuts, cashews and other tasty nuts can contribute to the chocolate-curd extravaganza of sweet treats. To do this, it is worth slightly correcting the classic recipe:

1. When preparing a cheese filling from cottage cheese, condensed milk, butter and vanilla sugar, you need to add one more ingredient - chopped favorite nuts. Connoisseurs of raisins can combine the dessert with their favorite ingredient.
2. Grease silicone muffin tins with prepared chocolate icing and chill them for 15 minutes in the freezer.
3. Fill the molds with curd-nut mass or with the addition of raisins and cover with a layer of chocolate. Leave in the freezer for 30 minutes, remove the silicone molds and store in the refrigerator until use.

There are many ideas for creating original and delicious cottage cheese and chocolate treats, which largely depend on the imagination of the pastry chef himself. The main thing is to experiment more and not be afraid to contribute to unique and mouth-watering desserts!