Ingredients
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500 g cottage cheese, high-fat
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4 egg yolks
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100 g butter, room temperature
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125 ml cream, 30-36%
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125 g powdered sugar
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1 tbsp orange liquor
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1/2 cup of candied orange
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100 g dark chocolate
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2 tbs cocoa powder
Directions
I am pleased to present my favorite version of Paska – Chocolate Paska. This recipe is based on a recipe for the classic cottage cheese paska, but adding black chocolate, orange liqueur and candied orange makes it taste precious.
If you like chocolate, try chocolate paska this year!
Highly recommend! A wonderful desert!
By the way, if you really, really love chocolate, then add chopped chocolate to cottage cheese – it will be even more chocolate and beautiful!
Today's visits: 1.
Steps
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1
Done
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They key success factor of this recipe is cottage cheese itself. It should be high fat, not sour, dry and finely sieved. |
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2
Done
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If the cottage cheese is wet, let it drain by placing it in a cotton bag and hanging it on the faucet. If you are not sure about whether your cottage cheese is dry enough or not, I recommend to drain it, to be on the safe side. |
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3
Done
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Mash the cottage cheese through a sieve twice. You may also process is through a meat mincer or with a blender, also twice. |
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4
Done
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In another bowl, whisk the yolks with powdered sugar until slightly yellow (almost white) and fluffy. |
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5
Done
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Add cream and continue whisking. Now you end up with purely white fluffy cream. |
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6
Done
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Add the egg cream mixture to the pot and bring to a boil over medium heat. We need the mixture smoothly thickened, so stir it constantly otherwise the yolks on the bottom could boil. When it is about to boil, the mixture will thicken and produce more steam. Don’t let it boil, remove from heat. |
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7
Done
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Let the mixture cool, then pour it into a regular big bowl or mixer bowl. Add the cottage cheese and mix. Add the softened butter and orange liquor. Mix until smooth. |
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8
Done
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Melt chocolate on a low heat and ad it and cocoa powder to the mixture. Mix until smooth. |
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9
Done
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The mixture will have medium thickness. Place in in the fridge for 1 hour to make it more thick. After 1 h take it out of the freedge add candied orange and mix carefully with sptula to spread candied oranges evenly. |
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10
Done
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Fold cheesecloth in three, soak it with water and squeeze dry. The cloth should be wet but water shouldn’t be dripping from it. This will help to easily release the paska. |
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11
Done
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Place the mold into a deep bowl for the paska to drain. Carefully line the mold with the cheesecloth leaving at least 10 cm on each side. |
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12
Done
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Spoon the cottage cheese mixture into the mold, forming the necessary texture or pattern. |
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13
Done
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Fold the ends of the cheesecloth neatly over the top. Place a place over the cheesecloth, then a “press”, such as a can, or a stone on a plate. Be sure the press is heavy but compact enough. |
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14
Done
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Refrigerate for at least 12 hours, or better 24 hours. Don’t forget to empty the bowl occasionally. |
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15
Done
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When the paska is done, remove the press and touch the paska – it should be quite thick. Open the ends of the cheesecloth, unmold the pashka onto a serving plate and carefully remove the cheesecloth. How to serve: Garnish to your liking, serve cool for Ester. It is better to cut Paska with wet knife. How to keep: Can be kept refrigerated for up to 4 days. Cover with plastic wrap for the cottage cheese not to dry.
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