Chocolate Easter: recipes with photos

Easter is an indispensable attribute of a festive Easter table. And the curd Easter is also very useful, since the best ingredients are selected for its preparation, in the list of which there is no sugar. We bring to your attention the recipe for the preparation of chocolate curd Easter, as well as its possible options.

Curd Easter

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

There are two main ways to cook Easter cheese: hot and cold.

1. Hot way: mix the necessary ingredients and heat them over low heat.
2. Cold way: the ingredients are mixed, but not cooked, but refrigerated. Such chocolate easter is also called raw.

Any kind of Easter can be given. But most often, housewives choose a ready-made form that looks like a truncated pyramid. And this is not accidental, because it is precisely this kind of symbolizes the Holy Sepulcher. Also on the walls of this form various patterns and symbols are embossed: grains and spikelets, letters , crosses, spears and so on.

Chocolate curd Easter: ingredients and necessary equipment

The list of ingredients in eight servings:

Required cooking inventory:

• whisk;
• Bowl;
• sieve;
• mixer;
• special easter uniform.

You will also need a piece of gauze.

Easter Chocolate Recipe: Recipe

The sequence of steps for making chocolate Easter:

1. From cottage cheese, make a homogeneous mass without lumps. To do this, wipe it a couple of times through a sieve.
2. Beat butter with a mixer (100 grams).
3. Add the cottage cheese to the butter and whisk it all together.
4. Put a water bath.
5. In a bath whisk beat the yolks and icing sugar. Beat up until the mixture increases (like a biscuit).
6. Mix the beaten yolks with the curd.
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 in a water bath and melt everything. The mass must be stirred with a spoon all the time.
10. Allow the chocolate mass to cool slightly.
11. Chop the remaining 50 grams of chocolate finely.
12. Whip the cream with a mixer or whisk.
13. Mix the curd and chocolate mass, add chopped chocolate, citrus zest and whipped cream.
14. Collect the Easter shape and turn it upside down.
15. Cover all the walls of the mold with gauze folded in several layers (at least three).
16. Put the whole curd mixture with a spoon into the mold. Try to firmly press the mass to the edges. To do this, fill the form with the mixture gradually, one spoonful.
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 put a container filled with something on top (for example, a saucepan with water).
19. Refrigerate for 24 hours. During this time, all the liquid should flow out of Easter. Therefore, make sure that the plate in which the form is standing does not overflow.
20. After time, remove the structure from the refrigerator and disassemble the form. Then carefully disconnect the cheesecloth from Easter.

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

Variety in curd Easter recipes

There are many variations of recipes. The main difference in them is a 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 (for example, the aroma of baked milk);
• nuts (walnuts, peanuts, hazelnuts and so on);
• fruit puree (strawberry, strawberry, raspberry and so on).

Culinary tips and secrets for making curd chocolate Easter

1. Keep curd Easter can be no more than four days.
2. If you decide that your Easter chocolate will be with dried fruits, first soak them in boiling water for several hours.
3. Chocolate must be used with a high content of cocoa beans (not less than 75%).
4. Chocolate Easter is decorated with candied fruits, nuts, dried fruits, marmalade, Easter sprinkles.
5. Chocolate Easter will be more like some kind of dessert if you pour icing on top of it.
6. Choose easter curd for Easter.
7. Instead of chocolate, you can use boiled condensed milk.
8. If there is no gauze, then you can take the cling film, after making several small holes below so that the liquid can drain.
9. To rub the cottage cheese, you can use not a sieve, but a meat grinder or a blender at low speed.
10. The minimum exposure time for Easter in the refrigerator, when it is still in shape, is 12 hours.
11. To make the curd mass better depart from the gauze, pre-moisten the latter in a little water.

Happy cooking and bright Easter holidays with your family and friends!