Easter cheese balls coated in chocolate

Description

Offer the recipe is healthy, delicious and festive dessert. Sort of counterpart to store-bought glazed cheese, only cooked at home from ingredients available to all. Besides, this looks like a nice dessert for Easter is very suitable.

Ingredients

Cheese

450 g
Dried apricots

130 g
Walnuts

70 g
Brown sugar

10 tsp
Gelatin

15 g
Lemon

1 piece
White chocolate

50 g
Chocolate milk

200 g
Cream

2 tsp
Butter

35 g
Vanilla

1 g
Coconut shavings

2 Tbsp
Topping pastry

Cooking

We need these products. It is better to use fine brown sugar, but managed to buy only universal, and now they are.

Dissolve the gelatine in 8 tablespoons cold water and leave for 30-40 minutes to swell.

Cottage cheese (I bought cottage cheese, it's not as humid as the shoplifter) and soft butter (25g) to wipe through a sieve.

Lemon pour over boiling water, dry and grate the zest.

To curd add brown sugar (8 teaspoons), vanilla, and lemon zest and mix well.

Swollen gelatin heat on a slow fire until dissolved, let cool slightly and add to the curd, mix well and put into the refrigerator.

Dried apricots pour boiling water for 5 minutes. If it is too dry, it is necessary to boil for 10 minutes and let it stand in hot water for 10-15 minutes.

Then drain the apricots in a sieve and drain off excess water.

Nuts fry in a dry pan.

Mince dried apricots and nuts.

To add to this lot a couple of teaspoons of sugar. Mix well. Then you need to focus on the taste of dried apricots - is sweet and sour, sometimes sweet, so I need to try. If anything, add more sugar or less.

Now formed from this mass of balls the size of a little less than a walnut. I had 14 balls.

Take out of the refrigerator and cottage cheese. Divide it by about 14 parts corresponding to the number of balls. And wrap our balls in cottage cheese, trying to give shape to the eggs. You can do this with two spoons dipped in cold water or by hands, also soaked in cold water. Hands easier.

Here such turned out of the workpiece. Put them in the refrigerator to frozen in 2.5-3 hours.

Dark chocolate needs to melt in a water bath, adding 10g of butter.

In another bowl, melt in a water bath white chocolate, adding a couple of teaspoons of cream.

Wait, when dark and white chocolate has cooled slightly, pull out our billet out of the fridge and cover them with frosting. A few blanks I dipped in white chocolate and rolled in coconut.

A dark glaze applied with a knife or a teaspoon.

Put "eggs" on the surface, pre-laid parchment paper.

To ensure that the "eggs" turned out smooth, the first time do not need. While the chocolate is still wet, you can moisten your fingers in warm water and circular movements to make the eggs smooth. And then put it in the refrigerator, so the chocolate is completely hardened, get solid and thick "shell".

After that you can decorate your "eggs." I dipped the brush in the remnants of the white chocolate and the pattern was marked, and then pasted in these places sprinkles.