Homemade chocolate melted cheese. Chocolate processed cheese How to make chocolate processed cheese for sale

Calories: Not specified
Cooking time: Not indicated

Today on the menu is delicious chocolate cream cheese made from cottage cheese at home, a recipe with a photo of the preparation of which will describe in detail the entire process. Homogeneous and smooth consistency, aromatic and delicate smell, viscous when warm and dense when cooled. This delicious dessert with a slice of fresh loaf or white bread will be a great addition to your morning meal with a cup of fresh coffee or tea.
After spending time in the refrigerator, the chocolate cream cheese begins to harden and thicken, becoming quite dense, but at the same time it is easy to spread on a sandwich. And if desired, it can be used as a filling for cakes, bagels, and muffins. Having prepared this culinary creation once, I am sure that you will love this homemade natural product and will make it again and again.
To prepare this dessert, give preference to homemade hard cottage cheese with grains; instead of cocoa powder, you can use high-quality dark chocolate. Although this option is not required. You can store the chocolate snack for about a week in the refrigerator in a tightly closed container.

- homemade cottage cheese – 500 gr.,
- butter – 50 gr.,
- eggs – 1 pc.,
- salt - a pinch,
- soda – 1 tsp,
- sugar - to taste,
- cocoa powder – 2 tbsp.

How to cook with photos step by step

Melt the butter in a saucepan until completely liquid. Then beat in the egg and stir well until smooth.

Add salt, soda and cottage cheese to the liquid mixture. If desired, you can mash the cottage cheese with a fork, beat it with a blender or grind it through a sieve. But this option is not mandatory; it does not affect the quality of the finished product, but only speeds up the process of its preparation.

Mix the ingredients and place on the stove over low heat.

Boil the cottage cheese, stirring constantly. Under the influence of soda, it will begin to melt, transforming into a liquid, homogeneous consistency, after which it will begin to thicken. If it seems to you that it is too liquid, then add a little soda, under its influence the mixture will become thicker. But do not overdo it, so as not to create an unpleasant taste. Remember that as the mass cools, the cheese will still harden and become dense.

When the mixture becomes smooth, similar to the consistency of condensed milk, add sugar and cocoa powder. Instead of cocoa, you can pour in melted chocolate (100 g).

Stir the mixture until smooth without removing the pan from the heat. When all the chocolate lumps have dissolved, pour it into any convenient molds and place them in the refrigerator for 1-2 hours.

During this time, the cheese will harden and can be easily spread on a slice of bread. Maybe someone will like it

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. When vegetable oils are added, the soft consistency of the processed cheese is maintained even with significant cooling.

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

- Delicious and tender cheese

Pros: taste

Disadvantages: emulsifier with unclear effects - either harmful or not

I love all kinds of cheese. And chocolate too. But I don’t often buy these products together.

And then my gaze fell on the jar, and I decided to take it for tea. A 230 gram jar in bright colors, even somewhat unusual for a dairy display - yellow-brown. It looks like smoked meat)) But it’s clear that it’s with chocolate.

The jar is dense, matte. The lid is strong, durable, does not break or deform when opened. Under the lid it was additionally packed with foil.

We tear it off, and there is a beautiful smooth mass of bright chocolate color. The cheese is soft, as it should be, but quite dense. It doesn’t move apart and doesn’t reach for the knife, but hooks up well. This is the smooth trace left when we pick up the cheese. The empty space does not float, as sometimes occurs with too liquid ones. I don’t like those stringy ones anymore. And this one is just right.

I liked the taste. Delicate, homogeneous. Moderately sweet. The chocolate flavor is noticeable. And creamy taste too. It actually reminds me of milk chocolate. Doesn't stick to teeth. Fits well on the loaf. And if you add it to hot toast, it’s absolutely wonderful. The cheese doesn't float off them either. Melted one does not melt quickly.

I didn't notice any chemical taste. Although there is one preservative and one emulsifier. But I rarely eat junk food, so it doesn’t scare me. And besides them, there is a good composition: cheese, butter, cottage cheese, sugar, cocoa, milk. Quite a good cheese for sweet sandwiches.

Shelf life of the product is 9 months. My jar was made in December 2016.

Processed chocolate cheese is produced by OJSC Moscow Processed Cheese Plant Karat.

Video review

All(5)