Easter chocolate: cooking recipes with a photo

Easter is an obligatory attribute of the festive Easter table. And cottage cheese Easter is also very useful, because for its preparation the best ingredients are selected, in the list of which there is no sugar. We offer you a recipe for the preparation of chocolate curd-easter, as well as possible options for it.

Curd Easter

Curd pasta is somewhat easier to prepare than Easter from dough, but it is also not inferior in the number of recipes.

There are two main ways to prepare the cottage cheese Easter: hot and cold.

1. Hot way: mix the necessary ingredients and heat them on a small fire.
2. Cold way: the ingredients are mixed, but not cooked, but put in the refrigerator. Such Easter chocolate is also called raw.

You can give any kind of Easter. But most often the hostess chooses a ready-made form that looks like a truncated pyramid. And this is not accidental, because this type is symbolized by the Holy Sepulcher. Also on the walls of this form are different patterns and symbols: grains and spikelets, letters XV, crosses, spears and so on.

Easter cottage chocolate: ingredients and necessary equipment

List of ingredients for eight servings:

Necessary culinary stock:

• Corolla;
• a bowl;
• sieve;
• mixer;
• Special Easter form.

It will also require a piece of gauze.

Easter chocolate recipe: recipe

The sequence of actions for the preparation of chocolate Easter:

1. From the cottage cheese make a homogeneous mass without lumps. To do this, wipe it a couple of times through a sieve.
2. Mix the butter (100 grams) with a mixer.
3. Add cottage cheese to butter and whisk together.
4. Put a water bath.
5. Whisk the whisk with whisk egg yolks and sugar powder. Beat until the mixture increases (like a biscuit).
6. Mix the beaten yolks with the curd mass.
7. Break the chocolate (100 grams) into small pieces in a bowl.
8. Put 20 grams of butter to the chocolate.
9. Put butter and chocolate on a water bath and melt everything. It is necessary to stir it all the time with a spoon.
10. Allow the chocolate mass to cool slightly.
11. Finely chop the remaining 50 grams of chocolate.
12. Whisk with a mixer or whisk cream.
13. Mix the curd and chocolate mass, add chopped chocolate, citrus peel and whipped cream.
14. Collect the Easter form and flip it upside down.
15. Cover all the walls of the form with gauze, folded into several layers (a minimum of three).
16. Spread the whole curd mixture with a spoon into the mold. Try to press the mass tightly against the edges. To do this, fill the form with a mixture gradually, on a spoon.
17. When the form is completely filled, cover the curd with the edges of the gauze.
18. The filled form should be placed on a deep plate, and from above put a container filled with something (for example, a saucepan with water).
19. Put the construction in the refrigerator for a day. During this time all liquid must flow out of the Passover. Therefore, make sure that the plate in which the form is placed does not overflow.
20. After the time has elapsed, remove the structure from the refrigerator and disassemble the mold. Then carefully remove the cheesecloth from Easter.

Chocolate Easter is ready! If you want, you can decorate it.

Variety in recipes for cottage cheese Easter

There are many variations of recipes. The main difference in them is the list of additional ingredients that are added to the main curd mass:

• Dried fruits (dried apricots, raisins, prunes and the like);
• Vanillin or other essences (eg, flavor of melted milk);
• Nuts (walnuts, peanuts, hazelnuts and so on);
• Fruit puree (strawberry, strawberry, raspberry and so on).

Cooking tips and secrets of cooking chocolate curd chocolate

1. Keep cottage cheese Easter can be no more than four days.
2. If you decide that your Easter chocolate will be with dried fruits, then first soak them in boiling water for several hours.
3. Chocolate should be used with a high content of cocoa beans (at least 75%).
4. Chocolate Easter is decorated with candied fruits, nuts, dried fruits, marmalade, Easter pads.
5. Easter chocolate will be more like a dessert, if you top it with glaze.
6. Choose for non-acidic cottage cheese.
7. Instead of chocolate, you can use boiled condensed milk.
8. If there is no gauze, then you can take a food film, first making a few small holes at the bottom so that the liquid can drain.
9. To wipe the curd, you can use not a sieve, but a meat grinder or a blender at a low speed.
10. The minimum period for holding Easter in the refrigerator, when it is still in shape, is 12 hours.
11. To curd mass better away from the gauze, pre-moisten the latter in the water.

Successful cooking and bright Easter holidays with family and friends!