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Chocolate Covered Cheese Treats: a Russian Delight

12 ounces farmer cheese (dry curd cottage cheese)
4 ounces cream cheese
7 tablespoons sugar
2 large egg yolks, lightly beaten
2 lemons, zest of
1 12 teaspoons lemon extract
1 tablespoon fresh lemon juice
12 ounces bittersweet chocolate
3 tablespoons vegetable shortening


In a food processor, combine the cheeses, sugar, and egg yolks, and process until completely smooth. Transfer to a bowl and stir in the lemon zest, lemon extract and lemon juice. Wrap the mixture in a double thickness of damp cheesecloth and place in a colander set over a bowl. Fold the ends ofthe cheesecloth over the top; Place a small plate on the cheesecloth and put a 2 pound weight (like a can) on the plate. Refrigerate overnight. Unwrap the cheese mixture and roll into 1- 1/2" balls. Place the balls on a plate, and freeze to firm up, about 30 minutes. Meanwhile, melt the chocolate and shortening in a heavy saucepan over low heat, stirring constantly. Allow the chocolate to cool to lukewarm. Remove the cheeseballs fromthe freezer. Insert a toothpick into the center of one ball and dip it into the chocolate, coating completely, and allowing the excess to drip back into the pan. Place on a wax paper-covered plate, and remove the toothpick; dab a small amount of chocolate over the toothpick hole. Repeat with the rest of the cheeseballs. Refrigerate until the chocolate sets.

Source: www.food.com