Chocolate Paska
Creamy, rich chocolate Paska combines smooth cream cheese with melted chocolate, perfect for festive occasions or as an indulgent dessert for chocolate lovers.
Ingredients
Instructions
- Melt the chocolate in the top of a double boiler and let it cool.
- Mix cream cheese, butter, sugar, and vanilla with an electric beater until smooth.
- Add the cooled chocolate and beat until well combined.
- Put the mixture in a cheesecloth-lined clay flowerpot or mold.
- Alternatively, use a square pan lined with a graham cracker crust.
- Refrigerate overnight before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you want a lighter version, you can substitute reduced-fat cream cheese, but keep in mind it may alter the texture slightly. If you don't have graham crackers for the crust, crushed cookies or nuts can make a great alternative. Make sure to let the chocolate cool completely to prevent it from melting the cream cheese mixture.
Serving Suggestions
This Chocolate Paska is delightful on its own but can be paired with fresh berries or a drizzle of raspberry sauce for added flavor. It also complements a cup of coffee or a glass of Peach And Lemon Punch for a refreshing contrast. For a complete dessert spread, serve it alongside Hazelnusstorte(Hazelnut Cake) or other rich desserts.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. If you want to serve it later, allow it to come to room temperature before serving for the best flavor. Avoid freezing as it may change the texture of the cream cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Paska contains roughly 1060 calories, with 9g protein, 46g carbohydrates, and 35g fat. It is an excellent source of vitamin A (41% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 676mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate?
Yes, you can substitute the bitter or semi-sweet chocolate with milk chocolate for a sweeter taste or even a white chocolate for a different flavor profile. Just be sure to adjust the sugar accordingly, as milk and white chocolates are typically sweeter than dark varieties.
Is it necessary to line the mold with cheesecloth?
While it isn't strictly necessary, lining the mold with cheesecloth helps to easily remove the Paska once set and prevents it from sticking. If you don't have cheesecloth, you can also use plastic wrap as an alternative, making sure to leave enough overhang to aid in lifting it out.
Can I make this recipe in advance?
Absolutely! This Chocolate Paska can be made a day in advance, which allows the flavors to meld and enhances the taste. Just make sure to keep it refrigerated and covered until you're ready to serve, ensuring it stays fresh and firm.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).