There are many different desserts. These include baked goods, ice cream, and various dessert soft cheeses. These include fused ones. In addition to regular sweet cheeses, there are also chocolate varieties. Most often in this case we are talking about processed cheese with the addition of cocoa or chocolate. You can find it on store shelves, or you can prepare it yourself.

Types of processed cheese

Processed cheeses come in several varieties: sausage, in pieces of one hundred grams. They have been known since Soviet times and are used not only in their pure form, but are also often components of many dishes. Also known are types such as pasty cheeses and sweet processed cheeses. Of course, among the latter types, chocolate takes first place. It has a soft, viscous consistency and a smooth shape. Children really love sandwiches with this cheese, and also just eat it in its pure form. It should be noted that it can be either creamy or in the form of a piece. It can be spread on croutons, toast and eaten during breakfast or snack.

Calorie content

Very often it is used as a filling for muffins, various types of cakes, bagels, and cupcakes. The calorie content of such a product is low and amounts to only 311 kilocalories per hundred grams of product.

Easy chocolate cheese recipe

Making chocolate cheese at home is very easy. It will take only ten minutes to prepare. For this you will need the following products: two hundred and fifty grams of cottage cheese, one egg, fifty grams of sugar, soda, cocoa, fifty grams of butter, salt.

The best utensil to use is a saucepan. Place butter in it and melt it. Next add sugar, salt and egg. Mix everything thoroughly and cook until smooth. Then add the cottage cheese and mix everything thoroughly again. It is better to take homemade cottage cheese, fatty, with large particles. If it is not possible to take homemade, then the store-bought option will also work, but you will have to increase the amount of butter.

After the mass has acquired a homogeneous consistency, it must be put back on the fire. Be sure to stir it constantly so that it does not burn. You need to keep it on the stove until it becomes a thick creamy mass, greasy and homogeneous. Then add cocoa powder and mix everything again. Next add soda and sugar.

Place the saucepan back on the heat and cook until the whole mixture is evenly brown. It will be liquid at first, but will become thick as it hardens.

The finished mixture should be poured into small containers or jars and placed in the refrigerator for a couple of hours. The cooled cheese will look dense, but it spreads very easily. It is best to store this product in the refrigerator in a closed container or jar.

This is the most common and simple recipe for making sweet processed cheese.

Chocolate cottage cheese

There is another cooking method. The products are almost the same. The main component is four hundred grams of cottage cheese. In addition to it - about fifty grams of butter, dark chocolate (you can also take milk chocolate), sugar, soda and milk. The necessary components must be prepared in advance. Grind the cottage cheese in a blender to a smooth paste. You can simply pass it through a meat grinder. Then add milk, soda and blend everything again in a blender. The resulting mass should be placed in a saucepan, add butter and place in a water bath. As soon as everything starts to boil, you should constantly stir until the mass becomes a homogeneous consistency. It will taste like condensed milk. After this, remove the pan from the heat and add chocolate and sugar. Stir until sugar and chocolate are completely dissolved. Pour everything into small bowls and place in the refrigerator to cool and harden.

It can be stored for no more than seven days. This portion makes approximately twelve small bowls with a volume of two hundred and fifty grams. This cheese can be consumed both hot and cold. Most often, the first option is used for preparing baked goods with filling. However, there are some types of sweet buns and cones in which it is better to put already frozen product. These could be bagels, croissants. This filling will not leak out during the cooking stage and will melt when heated.

Many people like to eat this cheese simply without anything. It tastes no different from store-bought; it does not contain harmful food additives such as flavorings or thickeners, which extend the shelf life of the product.

Video on the topic of the article

Good day! Today will be marked by the preparation of amazingly tasty, aromatic, healthy and low-calorie chocolate cheese. It will be sweet and have an attractive smell. But be careful: in a fit of pleasure, you can eat the entire portion at once!

Chocolate processed cheese is another variation of homemade processed cheese. It is widely used, especially in the preparation of confectionery delicacies: cakes, pies, pastries, buns, cupcakes and muffins, cookies.

If you make cheese with a large amount of milk, it will be more liquid and will become similar in consistency to boiled condensed milk. In this form, I add it to porridges, puddings or pour over casseroles. Chocolate cheese is also a great companion for quick snacks.

Ingredients

  1. Low-fat cottage cheese – 220 g;
  2. Egg – 1 piece;
  3. Soda – ½ tsp. (very important ingredient);
  4. Cocoa (low fat) – 2-3 tbsp;
  5. Salt;
  6. Sweetener;
  7. Food flavoring “Condensed milk”, “Chocolate”, “Nuts” (available from Dr. Oetker, “Pudov”, “BakerFlavors”) – 3 drops. This ingredient is optional.

Correction: I usually don't look at the weight of the cottage cheese. I take 1 briquette (usually 180, 200 or 220 g) and always calculate the number of eggs 1:1. That is, 1 egg per 1 pack. If you want thicker cheese, you can use dry cottage cheese.

Preparation

  1. Mix cottage cheese with egg in a blender. It is not advisable for large grains of cottage cheese to remain, otherwise they will not melt properly and will float around like little worms.
  2. Then add salt, sakhzam, and mix the flavoring again.
  3. Set aside the curd mass and move on to the chocolate component - this is cocoa. You need to mix cocoa with sakhzam in a separate bowl and add hot water. It should have the consistency of melted chocolate. Therefore, we don’t splash a lot of water - add 1 tbsp. and gradually bring the mass to the desired form. It takes me about 5 tbsp. water. Leave until needed.
  4. Now we return to the cottage cheese - put soda in it. Do not forget this stage, since it is soda that melts the cottage cheese. This is the most important ingredient for creating the stretchy consistency of processed cheese.
  5. We go through the mixture again with a blender.
  6. Now transfer the mixture into a non-stick pan or saucepan and heat on the stove over medium heat. When the mass begins to stretch and melt, reduce the heat.
  7. You need to stir the cheese constantly, otherwise it will stick to the walls, turning into a film.
  8. The cheese melts quickly, so after 5 minutes the mass will completely soften and become viscous. When it is homogeneous, add cocoa mass and mix vigorously and thoroughly. There should be no curd grains. Remove the pan from the heat.
  9. Hot cheese is quite liquid and looks like condensed milk. It is easy to pour it in this state into another, convenient container. After cooling (this takes about an hour), it will harden a little and become more dense.

Layered variation

You can make a more interesting version of this cheese. It will look like chocolate milk spread, like Nestlé's. Remember the jar with layers of chocolate-nut-milk spread? There are alternating dark and light layers.

To make it work the same way, you can leave some of the cocoa mass or not mix it into the cheese when cooking. After transferring the cheese into the desired container, place the cocoa mixture in the center and mix lightly with a knife or the back of a spoon. In general, some narrow subject. There is no need to mix completely. You will see for yourself which layers suit you.

Homemade processed cheese with condensed milk flavor is ready! Fast, healthy and tasty! I often use it as a cream for pies or as a layer for cookies (their recipe will also appear on the blog).

P.S. In the photo, my cheese turned out with lumps because I did without a blender and was in a bit of a hurry. The photo was taken while hot. When the mass froze, the lumps were no longer noticeable, the mud became homogeneous and denser.


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 tasty 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

Hello, friends!

In this article I want to tell you about making very tasty and unusual homemade chocolate cheese.

  • Chocolate marbled cheese sweet, semi-sweet and salty
  • FAQ

The idea arose after we brought our first marble one for sale. A girl of about five, standing with her mother at our counter, said: “Mom, I want chocolate cheese.” The parent almost clapped her hands, because the child refused to eat any dairy products.

And I thought: “How to give cheese a chocolate taste?” and decided to experiment with cocoa. Through trial and error, we even came up with several varieties of chocolate cheeses. And believe me, they are very easy to make with your own hands.

Important! Cocoa must be natural (I use Komunarka 99%) and only high quality...

Chocolate homemade cheese recipe

To prepare a wheel of homemade cheese weighing from one and a half to eight hundred kilos (depending on milk indicators) you will need:

  • twelve liters of homemade milk;
  • one or two packs of cocoa;
  • a glass of 9% vinegar;
  • for sweet cheese - sugar.
    •

During the experiments, I came to the conclusion that chocolate cheese can be cooked sweet and salty. And also diversify its appearance and taste. Based on the recipe with the addition of cocoa, the following varieties were obtained:

  1. Chocolate marbled (sweet, semi-sweet and salty).
  2. Smooth chocolate (sweet and salty).

Depending on the ingredients and method of preparation, the shelf life and taste of the final product depend.

Chocolate cheese of uniform color

Bring twelve liters of milk to a boil and cook thick cocoa. Depending on your desire, the intensity of the chocolate flavor can be easily controlled by the amount of cocoa added. If you want the cheese to have a sweet flavor, add sugar. The amount of sweetness is optional.
Important!No need to salt the milk! If you add salt at this stage, it will create a bitter, unpleasant aftertaste.
Bring the brewed cocoa to a boil, and while stirring lightly from the bottom upward (to avoid precipitation), carefully pour in a glass of vinegar. Fire is minimal. Clots form. When the whey becomes transparent and brownish in color, remove the cheese mass from the heat, pour it into the prepared gauze and hang it for self-pressing.

I recommend using two layers of gauze. I take a piece of gauze measuring 50 by 80 cm and tie the short sides with knots. It turns out to be a cradle.
We hang the gauze with the cheese mixture to drain until it hardens. On average twelve hours. If you made sweet homemade cheese, it is ready. To dry the crust, leave the head after removing it from the gauze for three to four hours at room temperature.

The ambassador I will give below is common for all types.

Chocolate marbled cheese sweet, semi-sweet and salty

To prepare chocolate cheese with different grain sizes, you need to bring twelve liters of milk to a boil in two dishes, dividing in half. Brew cocoa in one bowl. When preparing sweet cheese, add sugar to taste in both containers; for semi-sweet cheese, add sugar to one; do not add sugar to salty cheese.
Curd milk and cocoa by adding half a glass of vinegar to each bowl. Stir cocoa. Set the fire to minimum. We determine the readiness of the cocoa curd as in the first recipe. The white curd is ready when the whey turns greenish or yellowish in color and becomes transparent.
Remove the cheese mass from the heat and carefully cut it with a knife. The pattern of the future cheese depends on the size of the pieces. If you are making homemade marble cheese, mix the hot masses of different colors in one container and pour them into cheesecloth for self-pressing. For striped cheese, do not mix the mixture, but drain it one at a time. After removing from the gauze after hardening, dry the crust as described earlier.

Chocolate Homemade Cheese Ambassador

After hardening and removal from gauze, all types of chocolate salted cheese are generously sprinkled with salt, packed in a bag and put in the refrigerator on a warm shelf for three days. The head must be turned over once a day. If you notice that the salt has been absorbed, sprinkle again.
Before use, the cheese head is washed under running water and dipped in a clean napkin. You can store salted chocolate cheese in a bag or container, but be sure to add salt to the remaining head on all sides.
You need to store sweet cheese in the refrigerator in a bag or in an enamel saucepan.

By following simple instructions, you will prepare a one hundred percent natural healthy product of excellent taste and quality from homemade milk.
From personal experience, I can say that in our family, homemade chocolate cheese does not sit out for a long time. It is also very popular with my customers. Some of them shared that they added salt to sweet cheese during storage. They liked the combination.

FAQ

Question: How much cheese does twelve liters of milk make?

Answer:

The average weight of a wheel of homemade cheese is from six hundred to two kilograms. Weight is affected by the quality of milk (fat content, density, freshness), temperature and duration of cooking of cheese curds. The higher the temperature when curdling milk and the longer the cheese mass is heated, the harder the cheese will be, but the weight of the cheese head will be less.

Question: Why was there not enough cheese?

Answer:

  1. The result depends on the original product. Homemade milk from different cows has different density and fat content of milk. As a rule, the cheese yield from spring milk and the milk of recently calved cows is less than from those that have been milked for more than three months. The yield is also higher from milk obtained in winter. If a cow's milk is high in fat but low in density, there will be less cheese, but its fat content will be higher. From milk of higher density, the cheese yield will be higher, but the fat content will be lower. In any case, if the weight of the cheese varies within the limits indicated above, this is normal and the milk was from healthy cows.
  2. The proposed recipes for homemade cheeses described in this article must be prepared from fresh milk. If the acidity is high (there is a subtle sourness to the taste, but the milk seems fresh), the cheese mass will curdle poorly or not at all. The flakes will be small and the cheese will be cloudy. Cheese from such milk may not turn out at all, or the yield will be very low. It is ideal to cook from fresh milk, but you can also use it with settled tops. There is only one condition - the acidity should be low. The first sign of high acidity is milk burning to the bottom when heated.
  3. The amount of yield of the final product is influenced by the health of the cow from which the milk was obtained. If a cow is sick with ketosis or mastitis of any etiology, the weight yield of the final product will decrease. If the disease is advanced, the cheese may not turn out at all. I described how to test milk for diseases in the article “Choosing Homemade Milk”
  4. A small head is obtained if baking soda was added to the milk. The vinegar reacts, the curdling process is disrupted, and this affects the weight of the head and the quality of the product.

Question: Will you get cheese if the milk is burnt?

Answer:

Of course, you will get cheese, but the taste of burnt milk will remain. What to do?
Do not rush to throw away the damaged head. Salt as described earlier and store for three to four months in the refrigerator. Turn the head over once a day for the first month, adding a little salt. After a week, the head is added once every seven days and turned once every three days. You'll be surprised what kind of cheese you end up with. The more the milk is burnt, the longer the head needs to be kept.

Question: If mold appears on the surface of the cheese, has it gone bad?

Answer:

Mold on the surface of cheese is a natural phenomenon. The offered cheeses are no exception. What should you do if dark spots appear on the surface? Using a clean piece of gauze, wash off the mold under running water until the cheese is clean, blot with a napkin and add salt. Store as above. If you left the whole head to ripen for a couple of months, two or three days after production you need to rub in the small holes in the crust. During the ripening process, mold can penetrate deep into the head through these passages and the cheese will acquire an unpleasant aftertaste. How to fill holes? Simply wet your finger in water and rub until the holes are filled with cheese mixture. Smooth out all imperfections and pores. After this, salt the cheese and store as described earlier.

Attention! Author's recipe. To post information about the recipe and method of preparing this type of cheese, be sure to include a link to the resource or the name of the author. Rights are patented. Violations are prosecuted by law. Thank you.

Soft chocolate processed cheese

Smooth and homogeneous, aromatic and tender, viscous when warm, and dense when cooled. Prepared according to this recipe, this quick homemade sauce with a piece of fresh white bread can be a great addition to your morning cup of coffee or tea.

Chocolate melted 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

Ingredients:

Cottage cheese – 400 g

Dark chocolate – 100 g

Butter - 50 g

Sugar - 2 tbsp.

Milk - 75 ml

Baking soda - 1 tsp.

Preparation:

Ingredients for making homemade chocolate processed cheese include: cottage cheese (you can and even better use homemade), milk, sugar, butter, chocolate (not only bitter, but also milk chocolate - the taste of the finished cheese will be more delicate) and baking soda.



First you need to grind the cottage cheese - to do this, use either a food processor (attachment - Metal knife), or an immersion blender, or a meat grinder.



Add milk and soda to the crushed cottage cheese (a level teaspoon).



Punch until smooth.



Now put everything into a small saucepan.



Add soft butter and make a water bath. To do this, bring water to a boil in another saucepan (the water level should be lower than the bottom of the saucepan with the curd mass). Place a saucepan with cottage cheese in the lower bowl and cook everything over medium heat for 8-20 minutes, stirring constantly, until the curd mixture melts.



The result is a completely homogeneous mass, without a single grain, which resembles condensed milk (maybe a little thicker).



Remove both pans from heat and add chocolate to the melted cheese.



Next add granulated sugar.



Stir everything until the sugar is completely dissolved and the chocolate melts. That's all, homemade chocolate cream cheese is ready.



Pour everything into a suitable container, let it cool completely and store in the refrigerator for no more than a week. But it won’t last that long with us - it’s too tasty.



This is what chocolate melted cheese looks like when warm. After the refrigerator, you can hardly distinguish it from a store-bought product, only we have it at home.



Bon appetit, friends!