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Curd chocolate balls

Farmer's Cheese and Chocolate Balls

A farmer's cheese dessert with a cocoa filling under chocolate. These farmer's cheese candies rolled in shredded coconut and coated with chocolate are great for a kids' party. They're made from homemade farmer's cheese with no heat treatment — only the cocoa powder and sugar get cooked. You can serve the balls as a treat on their own or use them to decorate a cake.

Elena

Recipe author

Composition / ingredients

Servings:

Farmer's cheese (9% or homemade)

400

Shredded coconut

Sugar

Cocoa powder (heaping)

Milk

Vanillin

0.2

Milk

Chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 12 g

Fats 30 % 13 g

Carbohydrates 42 % 18 g

230 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 40 min

Step 1:

Use fresh, firm farmer's cheese for this dessert — not too dry, with 9% fat, and best of all homemade. For the filling you'll need cocoa powder, sugar, a pinch of vanillin, and a little milk so the mixture cooks together. For the coating you'll need chocolate and shredded coconut. Measure out all the listed ingredients; you should end up with 18 balls.
Step 2:

In a small saucepan, mix the cocoa powder, sugar, vanillin, and 3 tablespoons of milk.
Step 3:

Stir the cocoa mixture and bring it to a boil, cook it for a few seconds over low heat, and let it cool slightly.
Step 4:

Next, mash the farmer's cheese well with a fork or spoon. If you like, you can press it through a sieve, depending on its texture. Either way, the cheese shouldn't be too moist.
Step 5:

Add the cooked cocoa mixture to the mashed cheese.
Step 6:

Knead the cheese and cocoa mixture together thoroughly.
Step 7:

The cheese mixture should come out an even light-chocolate color.
Step 8:

Shape the cheese-and-chocolate mixture into small balls, scooping the mixture with a teaspoon dipped in water. Roll each ball in shredded coconut right away.
Step 9:

Place the coconut-coated cheese balls on a parchment-lined dish.
Step 10:

Break up the chocolate bar and put it in the saucepan you used for the cocoa mixture. Add 2 tablespoons of milk and melt it over low heat, stirring.
Step 11:

Spoon the melted chocolate over the cheese balls, covering the tops, then put them in the refrigerator so the chocolate glaze sets.
Step 12:

Arrange the finished cheese-and-chocolate balls on a plate and serve.