Cottage cheese is useful to health and beauty - it is the fact. But not all like this fresh dairy product. Cake cheeses in a chocolate cover - another matter! They are loved practically by all, both adults, and children. Can add flavor enhancers and dyes to store curd cakes, and here houses can be made this delicacy absolutely natural and same tasty!
It is required to you
- On 6 curd cakes:
- - skim cheese - 250 g
- - sugar - 2-3 tablespoons (to regulate to taste; it is possible to use sugar substitutes)
- - vanillin - 1 bag
- - bitter chocolate - 1 tile
- - silicone molds, silicone brush
Instruction
1. First of all we put chocolate to melt. We break a tile, we spread it in a heat resisting bowl, we put on a water bath. We melt chocolate to weak body, periodically stirring slowly.
2. While the chocolate bar melts, we do a cottage cheese stuffing. In a bowl of the blender we pour out cottage cheese, sugar, vanillin or any other stuffings chosen by you. We turn on the blender. We shake up long, the consistence and taste of a stuffing of future curd cake depends on it. Weight has to become very gentle, homogeneous, without uniform lump. During beating sometimes we switch off the blender and we collect a stuffing from walls to the middle that everything was shaken up evenly. Cottage cheese has to turn out very dense and homogeneous.
3. For a while we remove a stuffing aside. We take silicone molds, a brush, melted chocolate and carefully we coat with it a bottom and walls of forms. We remove molds in the freezer for 3-4 minutes that chocolate grabbed.
4. We fill the stiffened chocolate forms with a stuffing to the very top, carefully leveling cottage cheese a spoon that there were no vials of air. We remove the filled forms in the freezer again for several minutes.
5. The thin layer of chocolate very quickly thaws therefore I advise to pull out from the freezer and to fill with curds on one mold for time that cottage cheese didn't mix up with chocolate.
6. In my opinion, the most difficult stage is a covering of a cottage cheese stuffing the top layer of chocolate. We put a form in the freezer that the stuffing top hardened a little and didn't mix up with glaze. Accurately, without pressing on cottage cheese, we put chocolate with a brush, filling with a thin layer form top. We remove ready curd cakes in the fridge (not in the freezer, and in the main camera). Curd cakes very quickly stiffen, already in half an hour it is possible to enjoy a tasty and useful dessert.