Triple Chocolate Cheese Paskha
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Triple Chocolate Cheese Paskha
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This Three-Chocolate Cheese Pashka is a rich and creamy no-bake dessert inspired by the traditional Eastern European Easter treat. Made with smooth farmer’s cheese and layered with dark, milk, and white chocolate, it’s a stunning centerpiece that’s as indulgent as it is easy to make. Perfect for the holidays—or any time you’re craving something truly special.
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Ingredients
- 500 g farmer’s cheese (or tvorog, pressed cottage cheese or well-drained ricotta)
- 150 ml heavy cream
- 100 g powdered sugar
- 1 tsp vanilla extract
- 100 g butter
- 50 g dark chocolate
- 50 g milk chocolate
- 50 g white chocolate
- chocolate for decoration
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Instructions
- Prep: Make sure all your ingredients are at room temperature—this really helps everything blend smoothly.
- In a mixing bowl, combine the farmer’s cheese, heavy cream, powdered sugar, vanilla extract, and softened butter. Blend until smooth and creamy.
- Divide the cheese mixture into three equal parts, one for each type of chocolate.
- Melt the chocolate. I like to keep things simple by placing each kind in a sealed plastic bag and submerging it in hot water until fully melted. It works like a charm!
- Line your mold with cheesecloth and place it on a plate to catch any excess liquid.
- Mix each type of melted chocolate into one portion of the cheese mixture. Stir well until smooth.
- Layer the three mixtures in the mold—feel free to choose the order you like.
- Fold the cheesecloth over the top, place a light weight on it, and refrigerate for 12–24 hours so it sets properly.
- Once it’s set, carefully remove the dessert from the mold, drain any extra whey, and decorate however you like—melted chocolate, chopped nuts, candied fruit... whatever you’re in the mood for!
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