Today I have delicate melted chocolate cheese on my menu. If you still buy it in supermarkets, then it's time to learn how to cook a treat yourself at home.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Processed cheese is not the last in industrial production. There are several types of similar cheeses: pasty, slices, sausage and sweet processed. Among the sweet tooth and cheese lovers, the most popular is chocolate melted cheese. Its taste is familiar to many since school days. Smooth, homogeneous, aromatic, delicate … when chilled, it is dense, and when warm, it is viscous. However, industrial cheese contains various food additives and fillers of both natural and synthetic (emulsifiers, preservatives, antioxidants) origin. Therefore, I propose a simple recipe for making chocolate cheese at home. You will get delicious homemade cheese, and it is much healthier than store cheese.
It can be served with a slice of fresh white bread, spread over pancakes, croutons or toast. It will be a great addition to your morning cup of aromatic coffee or freshly brewed tea. This is a great pleasure that simply cannot be expressed in words. It can also be used as a filling for muffins, bagels, cakes and muffins. I am sure that having cooked cheese once, you will definitely fall in love with it and will cook this natural homemade product over and over again.
- Caloric content per 100 g - 311 kcal.
- Servings - 300 g
- Cooking time - 10 minutes, plus time for setting
Ingredients:
- Cottage cheese - 250 g
- Eggs - 1 pc.
- Sugar - 50 g or to taste
- Cocoa powder - 1 tablespoon
- Baking soda - 1 tsp
- Butter - 50 g
- Salt - a pinch
How to make chocolate cream cheese
1. Put butter in a saucepan.
2. Place it on the stove and heat to melt the oil. Then add sugar and a pinch of salt. Then pour in the raw egg and stir well until smooth so that the food is completely dissolved.
3. Add the curd. I recommend choosing it homemade and firm with loose grains. If the cottage cheese is store-bought, then increase the amount of butter.
4. Stir the mixture to combine the curd and liquid components.
5. Place the saucepan on the stove and heat the contents over medium heat, stirring regularly. It is necessary that the curd 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 less. Consider this point when adding it.
7. Return the saucepan to the stove and continue to knead the food until the cocoa mixes well and the mixture turns into a chocolate color. The mixture will be quite liquid, but it will thicken when solidified.
8. Pour the chocolate liquid mass into convenient molds. For this, any bowls, bowls, vases or silicone muffin molds are suitable. Send the cheese to freeze in the refrigerator, where it is kept for 1-2 hours. In the refrigerator, the mass will begin to solidify 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.
See also the video recipe on how to make chocolate cream cheese.
