Glazed Cottage Cheese Candy. Recipe.

Find my blog entry on the topic here. Otherwise just get on it and spoil the love of your life with this tasty dessert.


Prep Time: 5
Cook Time: 20
Yields: ~10

Tools and Devices

  • Silicone Forms. Shape is up to you.
  • Powerful blender. Vitamix or something like that.
  • Stove.
  • Refrigerator.


  • Cottage cheese - 70% of the overall mass. It is better to use fat rich cottage cheese - 23% fat is ideal. Squeeze water out of it using a cheese cloth.
  • Butter - 20% of the overall mass
  • Sugar - 10% of the overall mass.
  • Natural vanilla.
  • No artificial colors and flavors allowed
  • Raw Chocolate - about a 16 oz. May be more. Depends on your skills in making thin coatings.
  • Optional: Fresh raspberries, coconut shavings, blueberries.
To make 1 lbs/454 gr of the mix use the following:
  • 320 gr of Cottage Cheese
  • 90 gr of Butter (20%)
  • 45 gr of Sugar (10%)


  • Melt chocolate in a water bath.
  • Soften the butter. Don't melt it but leave it in a warm place so it becomes soft to touch.
  • Use silicon brush to coat silicone molds  with a layer of melted chocolate.
  • Put the molds into the freezer for 10 minutes to solidify.
  • Check for gaps in the chocolate coating and patch with remaining chocolate. Again freeze for 5-10 minutes.
  • While the chocolate hardens use a powerful food processor to mix the ingredients.
  • The mixture should be completely homogenous. No little particles of cottage cheese should be visible or felt. It is important!
  • Take the molds out of the freezer, fill 1/3 with cottage cheese mix, put the filling if you chose to do so and then fill to the top.
  • Cover each mold with a layer of melted chocolate. You can throw a little coconut on top of chocolate to make it look a bit more sexy.
  • Put in the freezer for 2-3 minutes to solidify the top.
  • Keep in the fridge for 20 - 30 minutes to ensure that the cottage cheese mix solidifies as well.

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