How to make chocolate cheese at home. Soft chocolate processed cheese

Frankly, I rarely cook the same dish twice, but I will repeat this recipe more than once! Because what comes out in the end, after all the manipulations performed, shocked me! Namely, it is an indescribably delicious chocolate processed cheese, smooth, viscous when warm and thick when cooled, aromatic, without chemicals and other unnecessary additives that are full of store-bought products. In the refrigerator, chocolate cream cheese hardens, becomes dense, it can be spread on sandwiches, and also used as a filling for cakes, bagels, cupcakes and muffins. Homemade chocolate cream cheese is delicious, I'm sure that once you try it, you will fall in love with this recipe just like me!

Cow's milk

Baking soda

Butter

Milk chocolate

Granulated sugar

To prepare chocolate cream cheese at home, we will need the following ingredients: cottage cheese, butter, sugar, milk or dark chocolate, baking soda, milk.

Place the cottage cheese in the bowl of a food processor fitted with a chopping blade. It is better, of course, to use homemade cottage cheese, soft and fatty.

Pour milk over the cottage cheese.

And also sprinkle the cottage cheese with baking soda (you will need 1 tsp without a slide).

Grind the products until a homogeneous curd mass is obtained. If you don't have a food processor, puree the combined ingredients using a stand or immersion blender.

Transfer the resulting curd mass into a small saucepan or ladle, add butter.

Now place a larger diameter pan on the stove, pour water into it and bring the water to a boil. Place a ladle with curd mass and butter on this pan of water, i.e. Next we will prepare homemade processed cheese in a water bath. Stirring the mixture periodically, watch how it begins to melt quickly enough.

Stir and keep the ladle in a water bath until the entire curd mass melts and turns into, in fact, almost finished cheese.

The already melted cottage cheese needs to be heated for another 5 minutes, the mass should thicken a little and become similar in consistency to bechamel. The entire melting procedure from start to finish will take approximately 8-10 minutes.

Remove the ladle from the water bath and add the chocolate pieces to the cheese.

Also add sugar to the melted cheese.

Stir the cream cheese until the chocolate melts.

As you can see from the photo, there should be no grains or lumps in the processed cheese!

Pour the chocolate cheese into a storage container.

As it cools, it will thicken. The consistency of the cheese is the same as in the photo; the cheese is still warm, but you can see that it is already beginning to thicken and flows down in a wide continuous ribbon. Leave the cheese in the room until it cools completely, and then store it in the refrigerator, covered.

And this is what chocolate cream cheese looks like after it’s been in the refrigerator for an hour! Thick, real cheese, simply awesome!

Make homemade dessert cheese with chocolate flavor - it’s easy, affordable and very tasty!

Chocolate melted cheese will instantly turn your breakfast into a real holiday! Prepare with confidence - you won’t regret it! Bon appetit!

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 a submersible 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 the pan 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!

If you've ever wondered if you could make chocolate cheese at home, it's quite easy to do.

Homemade chocolate cheese will taste much more delicate than store-bought.

And such a delicious recipe for chocolate cheese at home is prepared from ordinary cottage cheese, just choose dry cottage cheese, hard and with loose grains.

This light cheese with the enchanting aroma of chocolate will lift your spirits on a thin slice of bread with a cup of morning coffee.

Making chocolate cheese from cottage cheese

Ingredients:

400 g cottage cheese
100 g dark chocolate
50 g butter
2 tbsp. spoons of sugar
75 ml milk
0.5 tsp soda

How to make chocolate cheese:

1. Take a blender and beat the cottage cheese until creamy.

2. Add milk and soda to the mixture and beat again.

3. Transfer to a suitable saucepan, add room temperature oil and place in a water bath.

4. Cook the cheese for 10-15 minutes, stirring constantly, until the curd mass melts and looks like thick condensed milk. Remove from heat.

5. Grate the chocolate on a fine grater and add to the cheese along with sugar.

6. Mix until all grains are completely dissolved.

7. Pour a thin layer into a container with a lid and refrigerate for 6 hours until the cheese hardens.

How to make chocolate curd cheese with cocoa

Ingredients:

300 g low-fat cottage cheese
1 egg
35 g butter
1/3 teaspoon each salt and soda
1 heaped teaspoon each of cocoa and powdered sugar
10 g vanilla sugar
pinch of cinnamon
1 teaspoon cognac

How to make chocolate cheese at home:

1. Put salt and soda into the cottage cheese, mix with a mixer or blender and leave for an hour at room temperature.

2. Beat the egg and add softened butter, mix well.

3. Place over medium heat and heat until the cottage cheese is completely melted, stirring occasionally.

4. Add cocoa, vanillin, cinnamon, powdered sugar and pour in cognac. Mix until the mixture is evenly colored chocolate.

5. Transfer to a container, cover it with cling film, cool and put the cream cheese in the refrigerator for 6-8 hours.

Recipe for chocolate cream cheese with nuts

Ingredients:

1 kg cottage cheese with large grains
250 ml full fat milk
70 g butter
dessert spoon of soda
2 tbsp. spoons of cocoa powder
4 tbsp. spoons of sugar
4 tbsp. spoons of grated walnuts

How to make chocolate cheese with nuts:

1. Add baking soda to the cottage cheese, beat with a blender, dilute with milk and mix again.

2. Transfer to a saucepan and place over low heat. Cook, stirring until the curd is completely melted.

3. Add butter, sugar and cocoa. Stir and cook for another 1 minute.

4. Add the nuts, pour hot into the molds, cool and refrigerate for several hours.

Chocolate cream cheese can be stored at home in the refrigerator for 5-7 days.

Bon appetit!

Processed chocolate cheese is the most popular representative of this group of products. It is prepared using general technology, that is, first the cheese mass is formed, then heated and then melted. The composition of this cheese includes cocoa powder, which gives the mass a specific taste and color. Cheese melted chocolate, manufactured industrially, may also contain food additives and preservatives.

The distinctive characteristics of chocolate processed cheese include its fairly soft consistency, which is very easy to spread. The fat content of this product is approximately 30%. Such cheese can be supplied to store shelves in different packaging: a container, a cup or a doy-pack.

Use in cooking

Chocolate processed cheese is used to make sweet sandwiches, and it is also used to make cream for baking. This product is included in the recipe for various desserts.

Homemade Chocolate Cream Cheese Recipe

To be sure of the quality of the finished product, this cheese can be prepared at home. To do this, you need to take about 310 g of low-fat pressed cottage cheese, an egg, about 2 tbsp. spoons of butter, 1/3 teaspoon each of soda and salt, 1 heaped teaspoon of cocoa. In addition, you need to take the following spices: 11 g of vanilla sugar, 1 teaspoon of powdered sugar, a pinch of cinnamon and 1 teaspoon of cognac.

In a separate bowl, mix cottage cheese, salt, soda and leave for an hour at room temperature. After the time has passed, add the egg and melted butter. Place the container over medium heat and heat, stirring occasionally. When the cottage cheese is melted, add the remaining ingredients. Now you need to stir very quickly so that the cocoa dissolves. Wrap the container in cling film and leave to cool. After this, the cheese should be put in the refrigerator for about 7 hours.

Harmful effects of processed chocolate cheese and contraindications

The harm from processed chocolate cheese can be felt by people who have an individual intolerance to the components of the product. It is also worth considering the use of preservatives, which can harm the body. Since chocolate cheese is quite high in calories, it is not recommended to abuse it during the period of weight loss, as well as for those who are watching their figure or suffering from obesity.

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

Low-fat cottage cheese – 220 g;
Egg – 1 piece;
Soda – ½ tsp. (very important ingredient);
Cocoa (low fat) – 2-3 tbsp;
Salt;
Sweetener;
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

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.
Then add salt, sakhzam, and mix the flavoring again.
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.
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.
We go through the mixture again with a blender.
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.
You need to stir the cheese constantly, otherwise it will stick to the walls, turning into a film.
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.
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.