Estonian Kohuke
Chocolate Glazed Quark Snack
Kohuke is a popular Estonian sweet snack made from fresh curd cheese (kohupiim) formed into bars or balls and coated in chocolate. It's a simple yet delicious treat, often enjoyed for breakfast or as a dessert.
🧂 Ingredients
- 1 lb Farmer's cheese or quark(well-drained)
- 0.33 cup Confectioners' sugar(adjust to taste)
- 0.5 tsp Pure vanilla extract
- 0.25 tsp Sea salt
- 0.25 cup Heavy cream
- 0.5 tsp Lemon zest(finely grated (optional))
- 2 tbsp Unsalted butter(softened)
- 6 oz High-quality dark chocolate(70% cacao, chopped)
- 2 tbsp Coconut oil or vegetable oil
- 0.25 cup Freeze-dried raspberries(crushed, for garnish (optional))
- 1 tbsp Chopped pistachios(for garnish (optional))
👨🍳 Instructions
- 1
Ensure the farmer's cheese or quark is very well-drained. Mash it thoroughly in a large bowl until smooth and creamy.
💡 Tip: Using a cheesecloth or fine-mesh sieve to drain the cheese is recommended. - 2
Add the confectioners' sugar, vanilla extract, sea salt, heavy cream, softened butter, and lemon zest (if using) to the cheese. Mix until fully incorporated and smooth.
💡 Tip: Adjust sugar to your preference, keeping in mind the chocolate's sweetness. - 3
Line a baking sheet with parchment paper. Shape the curd mixture into small rectangular bars or balls.
- 4
Place the shaped curd bars/balls onto the prepared baking sheet and transfer to the freezer for at least 1 hour, or until firm and easy to handle.
💡 Tip: Freezing makes them easier to dip in chocolate without losing their shape. - 5
While the curd bars are chilling, melt the chopped dark chocolate with the coconut oil (or vegetable oil) in a heatproof bowl over a double boiler or in the microwave.
💡 Tip: Stir occasionally until smooth and glossy. Avoid overheating the chocolate. - 6
Remove the firm curd bars from the freezer. Dip each bar into the melted chocolate, ensuring it's fully coated. Use a fork or dipping tool.
💡 Tip: Work quickly to prevent the curd from softening too much. - 7
Place the chocolate-coated kohukes back onto the parchment-lined baking sheet. If desired, sprinkle with crushed freeze-dried raspberries or chopped pistachios while the chocolate is still wet.
- 8
Return the baking sheet to the refrigerator for about 15-20 minutes, or until the chocolate coating is completely set.
- 9
Once set, your Estonian Kohuke is ready to be enjoyed. Serve chilled.
💡 Tip: Store in an airtight container in the refrigerator.
💡 Pro Tips
- ✓Ensure your curd cheese is very dry to prevent the chocolate coating from cracking.
- ✓Use good quality chocolate for the best flavor and coating consistency.
- ✓Variations can include adding dried fruit, nuts, or even a thin layer of jam inside the curd before coating.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Fillings can include berry preserves, caramel, or a hint of citrus zest.
- Some recipes use a marzipan or coconut filling instead of plain curd.