Homemade chocolate cheese turns out to be more delicate and subtle in taste than the intrusive store bought one.
Today on our menu is a very tasty chocolate cheese recipe that can be easily prepared at home using cottage cheese.
As a result, smooth and delicate melted cheese with a chocolate aroma will appear on your table, which is very tasty served on a slice of white bread with your morning coffee.
Once you try this natural product, you will cook it for your family again and again.
To make cheese, you need to choose dry homemade hard cottage cheese with loose grains.
You can store processed cheese with chocolate in the refrigerator for no more than a week.
The simplest cheese recipe can be prepared from ordinary processed cheese, taking 2 teaspoons of cocoa per 100 g of product and sugar to taste. But naturalness and benefits are more important to us, right?
Ingredients:
- cottage cheese - 400 g
- dark chocolate - 100 g
- butter - 50 g
- sugar - 2 tablespoons
- milk - 75 ml
- baking soda - 1/2 teaspoon
Making cheese with chocolate:
1. Beat the cottage cheese with a blender until smooth and creamy.
2. Add milk and soda. Whisk again.
3. Place in a small saucepan, add soft butter and place in a water bath.
4. Cook for 10-15 minutes, stirring constantly, until the curd mass melts, which turns out completely homogeneous, without a single grain, similar to thick condensed milk.
5. Remove from heat and add grated chocolate, then granulated sugar. Stir until both products are completely dissolved.
6. Pour into a suitable container in a not too thick layer, let cool and place in the refrigerator for 6 hours to harden.
Chocolate Cream Cheese Recipe
As a result, you will get a cheese that is not cloying, delicate, sweetish, with a subtle aroma of spices and cognac.
If you like sweet cheese, increase the amount of sugar.
Chocolate cheese composition:
- low-fat cottage cheese - 300 g
- chicken egg - 1 pc.
- butter - 2 tbsp. l.
- soda - 1/3 tsp.
- salt - 1/3 tsp.
- cocoa powder - 1 tsp. with a slide
- vanilla sugar - 10 g
- powdered sugar - 1 tsp.
- cinnamon - on the tip of a knife
- cognac - 1 tsp.
How to make chocolate cheese from cottage cheese:
1. Add salt and soda to the cottage cheese, mix thoroughly and leave on the table for an hour.
2. Break a raw egg and add softened butter. Stir.
3. Place the curd mass over medium heat and heat until the curd is completely melted. Don't forget to stir periodically.
4. Add cocoa, vanilla sugar, cinnamon, powder and pour in cognac. Mix quickly until the cocoa is completely dissolved.
5. Cover the container with cling film and leave on the counter until completely cool. Then put the chocolate curd cheese in the refrigerator until fully “ripened” for at least 6-8 hours.
Chocolate cheese with nuts
Ingredients:
- coarse-grained cottage cheese – 1 kg
- full fat milk – 1 glass, faceted
- fresh butter – 4 large spoons
- baking soda – dessert spoon
- cocoa powder - 2 tbsp. l.
- sugar - 4 tbsp. l.
- walnuts - 4 tbsp. spoons
Chocolate cheese recipe with nuts:
1. Grind or puree the cottage cheese and baking soda in a blender, and then add milk to them.
2. Transfer the mixture to a saucepan and place over low heat. Cook until the curd melts.
3. Add butter, sugar and cocoa. Stir, cook for another 1 minute, add chopped walnuts and pour into molds while hot. Place in the refrigerator for several hours.
Video recipe for chocolate cheese with nuts:
Homemade chocolate cream cheese has a fairly high calorie content.
They should not be abused during the period of weight loss, as well as by those who are watching their figure or suffering from obesity. This is the main harm of chocolate cheese.
And its benefits are the same as those of all natural dairy products.
What can you eat chocolate cream cheese with? Spread on white bread, cookies, serve with buns and croissants, waffles. Drinks include coffee with milk, cocoa, tea.
How to make chocolate cheese at home
Homemade chocolate cheese turns out to be more delicate and subtle in taste than the intrusive store bought one.
Today on our menu is a very tasty chocolate cheese recipe that can be easily prepared at home using cottage cheese.
As a result, smooth and delicate melted cheese with a chocolate aroma will appear on your table, which is very tasty served on a slice of white bread with your morning coffee.
Once you try this natural product, you will cook it for your family again and again.
To make cheese, you need to choose dry homemade hard cottage cheese with loose grains.
You can store processed cheese with chocolate in the refrigerator for no more than a week.
The simplest cheese recipe can be prepared from ordinary processed cheese, taking 2 teaspoons of cocoa per 100 g of product and sugar to taste. But naturalness and benefits are more important to us, right?
How to make homemade chocolate cheese
- cottage cheese - 400 g
- dark chocolate - 100 g
- butter - 50 g
- sugar - 2 tablespoons
- milk - 75 ml
- baking soda - 1/2 teaspoon
Making cheese with chocolate:
1. Beat the cottage cheese with a blender until smooth and creamy.
2. Add milk and soda. Whisk again.
3. Place in a small saucepan, add soft butter and place in a water bath.
4. Cook for 10-15 minutes, stirring constantly, until the curd mass melts, which turns out completely homogeneous, without a single grain, similar to thick condensed milk.
5. Remove from heat and add grated chocolate, then granulated sugar. Stir until both products are completely dissolved.
6. Pour into a suitable container in a not too thick layer, let cool and place in the refrigerator for 6 hours to harden.
Chocolate Cream Cheese Recipe
As a result, you will get a cheese that is not cloying, delicate, sweetish, with a subtle aroma of spices and cognac.
If you like sweet cheese, increase the amount of sugar.
- low-fat cottage cheese - 300 g
- chicken egg - 1 pc.
- butter - 2 tbsp. l.
- soda - 1/3 tsp.
- salt - 1/3 tsp.
- cocoa powder - 1 tsp. with a slide
- vanilla sugar - 10 g
- powdered sugar - 1 tsp.
- cinnamon - on the tip of a knife
- cognac - 1 tsp.
How to make chocolate cheese from cottage cheese:
1. Add salt and soda to the cottage cheese, mix thoroughly and leave on the table for an hour.
2. Break a raw egg and add softened butter. Stir.
3. Place the curd mass over medium heat and heat until the curd is completely melted. Don't forget to stir periodically.
4. Add cocoa, vanilla sugar, cinnamon, powder and pour in cognac. Mix quickly until the cocoa is completely dissolved.
5. Cover the container with cling film and leave on the counter until completely cool. Then put the chocolate curd cheese in the refrigerator until fully “ripened” for at least 6-8 hours.
Chocolate cheese with nuts
- coarse-grained cottage cheese – 1 kg
- full fat milk – 1 glass, faceted
- fresh butter – 4 large spoons
- baking soda – dessert spoon
- cocoa powder - 2 tbsp. l.
- sugar - 4 tbsp. l.
- walnuts - 4 tbsp. spoons
Chocolate cheese recipe with nuts:
1. Grind or puree the cottage cheese and baking soda in a blender, and then add milk to them.
2. Transfer the mixture to a saucepan and place over low heat. Cook until the curd melts.
3. Add butter, sugar and cocoa. Stir, cook for another 1 minute, add chopped walnuts and pour into molds while hot. Place in the refrigerator for several hours.
Video recipe for chocolate cheese with nuts:
Homemade chocolate cream cheese has a fairly high calorie content.
They should not be abused during the period of weight loss, as well as by those who are watching their figure or suffering from obesity. This is the main harm of chocolate cheese.
And its benefits are the same as those of all natural dairy products.
What can you eat chocolate cream cheese with? Spread on white bread, cookies, serve with buns and croissants, waffles. Drinks include coffee with milk, cocoa, tea.
More information
There are products that we have loved since childhood. These, of course, include chocolate cheese. Who hasn’t eaten it, on the sly from their parents, straight from the jar, straight with a spoon? And already in your adult state, passing by the corresponding shelves in the supermarket, no, no, and you will remember this carefree, bright time.
Store-bought version - Karat cheese
What about processed cheese? Some say that it doesn't taste the same anymore. But, most likely, this is just how nostalgia for childhood works. For example, this type of product is well represented on sale by the Karat enterprise, which was founded in the middle of the last century. Karat cheese is tasty and tender as before, and it contains a lot of cocoa powder. Due to this, it does not have a pale appearance, but looks like a real chic dessert for children and adults with a sweet tooth. And as for the price-quality ratio, it is also quite democratic and acceptable.
Homemade delight
Some housewives know firsthand that chocolate cheese can be made at home. This is quite simple to do - and using different recipes (more on this later). And hand-made cheese with chocolate turns out to be delicate, with a delicate taste, in no way inferior to store-bought cheese, and in some respects even superior to it. An excellent result: a product with a delicate aroma appears on the table, and it is very tasty to spread it on a slice of white bread for breakfast, for morning coffee or tea. Children prefer to eat it with hot cocoa or milk. And you, having prepared such a natural product at least once, will make it for the whole family with enviable regularity.
You need to store homemade processed chocolate cheese in the refrigerator, but no more than 5-7 days (but, as a rule, it is eaten within this time, no matter how much you prepare). By the way, the simplest recipe: take regular processed cheese and 2 spoons of cocoa powder, melt and mix, then cool. But this is absolutely for lazy cooks. We will prepare the most real chocolate cheese - both healthy and natural.
From cottage cheese and cocoa powder
To make it we will need: half a kilo of good medium-fat cottage cheese, half a glass of milk, half a glass of sugar, a bar of dark chocolate (90-100 grams), two large spoons of cocoa powder, a spoonful of butter. And also: baking soda on the tip of a knife. Some housewives also introduce spices: a little cinnamon, ground nutmeg, ginger. But this, as they say, is optional - experiment yourself, and we will give you a basic option.
Cooking with ease
- We beat the cottage cheese in a blender until smooth, so that we form a mass similar to cream.
- Add a little milk (so that the mass is not too liquid) and soda. Beat again with a blender.
- Transfer the cheese mixture into a small saucepan, add pre-softened butter, place the container in a water bath
- Cook for about fifteen minutes over low heat (stirring constantly) until the curd mass melts. It should turn out completely homogeneous, without grains, similar in appearance to condensed milk.
- Remove from heat and add chocolate to the mixture (after grating it), then add sugar, stirring constantly until all ingredients are completely dissolved.
- Pour into portioned containers, let cool to room temperature and set aside, covered, for six hours in the bottom of the refrigerator - let it harden properly.
- Homemade chocolate cheese is ready to eat. You can spread it on toast, you can use it as an independent dessert and eat it from a jar/container directly with a spoon (as kids love to do). And even adult sweet tooth lovers like such a natural and healthy, aromatic and tasty product without equivocation.
Recipe with cognac (for adults)
The end result is an excellent adult dessert: not cloying, very delicate, slightly sweet, with subtle aromas of spices, cognac, and chocolate. You need to take: 300 grams of cottage cheese, one chicken egg, half a stick of butter. You will also need: salt and soda - on the tip of a knife, a good spoonful of cocoa powder, a small bag of vanilla sugar, a little cinnamon, a teaspoon of good cognac or brandy. And you can start cooking.
Simple cooking
- Add salt and soda to the cottage cheese and mix thoroughly.
- Then add the raw egg and pre-softened butter, mixing thoroughly.
- Place the curd mass on low heat, heating until the curd completely gradually melts (be sure to stir occasionally).
- Add cocoa with vanilla sugar, spices, and add cognac.
- Do not boil, but quickly mix until smooth.
- Remove from the stove and cover the container with a lid until it cools.
- Place into portioned bowls (you don’t have to do this) and then put the chocolate cheese in the bottom of the refrigerator until it ripens (at least six hours).
- An excellent dessert for adults with a sweet tooth is ready. You can also serve it to the table, treating dear guests. This cheese is also suitable for a weekday evening table. Just remember that it contains alcohol - albeit in a small dose. Therefore, for children, no, no!
1. Place butter in a saucepan.
2. Place it on the stove and heat until the butter melts. Then add sugar and a pinch of salt. Then pour in the raw egg and mix well until smooth so that the products are completely dissolved.
3. Add cottage cheese. I recommend choosing homemade and hard with loose grains. If the cottage cheese is store-bought, then increase the amount of butter.
4. Stir the mixture so that the cottage cheese and liquid ingredients combine.
5. Place the saucepan on the stove and heat the contents over medium heat, stirring regularly. It is necessary that the cottage cheese melts and a homogeneous smooth liquid mass is obtained.
6. Then add cocoa powder and baking soda. If you use sweet cocoa, then you may not need sugar, or you will need it in smaller quantities. Please take this into account when adding it.
7. Return the saucepan to the stove and continue stirring the ingredients until the cocoa is well mixed and the mixture acquires a chocolate color. The mixture will be quite liquid, but as it hardens it will thicken.
8. Pour the chocolate liquid mass into convenient molds. Any bowls, bowls, vases or silicone muffin tins are suitable for this. Send the cheese to harden in the refrigerator, where it will stand for 1-2 hours. In the refrigerator, the mixture will begin to harden and become quite dense, but at the same time it can be easily spread on bread or cookies. Store the cheese in the refrigerator for about one week in a container with a tightly closed lid.
Chocolate cream cheese, after spending time in the refrigerator, begins to harden and then becomes quite dense, but at the same time it can be easily spread on a sandwich and even, if desired, used as a delicious filling for bagels, cakes, muffins and cupcakes. I assure you, once you try it, you will definitely love this natural homemade product and will cook for your family again and again.
INGREDIENTS
- Curd mass, vanilla 0.5 kg;
- Dark chocolate 200 g;
- Sugar - to taste;
- Baking soda 5 g;
- Cream, heavy 250 ml.;
- Lemon juice 30 ml.
COOKING
- Heat the cream and melt the chocolate + sugar in it.
- Beat the curd mass with the milk-chocolate mixture, add lemon juice and soda.
- Cook for about 5-7 minutes over low heat, continuously stirring the mass.
- Next, cool the cheese to 70*C and place in cups. Store in the refrigerator and use as needed. This is all…
- The readiness of processed cheese when hot corresponds to a soft, stretchy and plastic consistency. After cooling, the processed cheese becomes elastic, but not hard. It shouldn't crumble.
- There should be no grains of cottage cheese in the finished processed cheese, and to prevent this from happening, monitor the moisture content of the prepared cheese dough and rub it through a sieve. To increase the plasticity and softness of the prepared cheese mass, you can add milk if the dough has sufficient acidity, or whey or sour cream if it is necessary to increase the pH level.
- It is better to cook processed cheese from cottage cheese at home in a steam bath to avoid burning. Prepare the necessary utensils and prepare for the fact that during the cooking process the cheese dough needs to be stirred continuously and quite intensively.
- The required fat content of processed cheese is adjusted by adding cream or butter. Sometimes vegetable oil is added to the cheese dough according to the recipe, which provides greater plasticity and softness than butter fats. When vegetable oils are added, the soft consistency of the processed cheese is maintained even with significant cooling.