👨‍🍳 Instruktioner

1. 1

   Ensure the farmer's cheese or quark is very well-drained. Mash it thoroughly in a large bowl until smooth and creamy.

   💡 Proffstips: Using a cheesecloth or fine-mesh sieve to drain the cheese is recommended.
2. 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.

   💡 Proffstips: Adjust sugar to your preference, keeping in mind the chocolate's sweetness.
3. 3

   Line a baking sheet with parchment paper. Shape the curd mixture into small rectangular bars or balls.

4. 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.

   💡 Proffstips: Freezing makes them easier to dip in chocolate without losing their shape.
5. 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.

   💡 Proffstips: Stir occasionally until smooth and glossy. Avoid overheating the chocolate.
6. 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.

   💡 Proffstips: Work quickly to prevent the curd from softening too much.
7. 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. 8

   Return the baking sheet to the refrigerator for about 15-20 minutes, or until the chocolate coating is completely set.

9. 9

   Once set, your Estonian Kohuke is ready to be enjoyed. Serve chilled.

   💡 Proffstips: Store in an airtight container in the refrigerator.