Can I use a different cheese?

Yes, dry cottage cheese, ricotta, or even mascarpone work. The taste and texture will be slightly different but still delicious.

Why don't my truffles hold their shape?

The cheese may have been too wet, or the butter too soft. Squeeze the cheese and ensure the butter is soft but not melted.

Can I add nuts or dried fruit?

Yes, fold in chopped nuts or dried berries (cranberries, cherries) for added texture and flavour.

Do I need to bake them?

No — these truffles are no-bake. They rely on freezing to set. They remain uncooked but are safe to eat.

Chocolate brownies

Name: Chocolate brownies
Total time: 20 min
Yield: 2 порции
Cuisine: International
Ingredients: Adyghe cheese — 200 g; Butter — 70 g; Cocoa Powder — 15 g; Sugar substitute — 10 g; Sour cream — 20 g

35min

315g

Nutrition per 100g

550

These chocolate truffles are a lifesaver for sweet lovers on a diet! Creamy Adyghe cheese, rich butter, and deep cocoa flavour create a dessert that melts in your mouth, just like brownies. No flour, no baking, and minimal carbs — ready in minutes, and after a quick freeze, they turn into a sophisticated treat for tea or coffee. Try them — you won't tell them apart from real truffles!

WHAT YOU WILL NEED

From ingredients

5 products

Cheese Base

Fat Base

Chocolate Component

Sweetener

Dairy Component

SIMPLE PROCESS

Step by step recipe

The secret to these truffles is the right texture. Mash the Adyghe cheese with a fork until it forms fine crumbs with no lumps. The butter must be at room temperature to blend smoothly. Sift the cocoa powder to avoid clumps. Adjust the sweetener to your taste. Roll the mixture into balls and freeze for 20 minutes — they firm up and become just like real chocolate confections.

Step 1

Mash the Adyghe cheese

Mash 200 g (7 oz) of Adyghe cheese with a fork until it forms fine crumbs with no lumps. If it's wet, drain it on a cheesecloth for 10 minutes.

Step 2

Mix with butter, sour cream, and sweetener

Add softened butter (70 g / 5 tbsp), sour cream (20 g / 1.5 tbsp), and sweetener (10 g). Mix thoroughly with a spoon or hand mixer until smooth.

Step 3

Add cocoa powder

Sift 15 g (2 tbsp) of cocoa powder into the mixture and knead until a uniform chocolate mass forms. Taste and add more sweetener if desired.

Step 4

Shape into balls

Wet your hands with cold water to prevent sticking, and roll the mixture into small balls (about 1–1.5 inches in diameter). You should get about 8–10 truffles.

Step 5

Freeze for 20 minutes

Place the balls on a plate lined with parchment paper and freeze for 20 minutes until firm.

Step 6

Serve chilled

Take the truffles out of the freezer 5 minutes before serving, arrange on a plate, and enjoy with tea or coffee.

CHEF'S TIP

Choose quality Adyghe cheese

Use fresh, not overly salty cheese. If it's too wet, drain it on a cheesecloth for 10–15 minutes to remove excess whey.

Butter must be soft

Take the butter out of the fridge ahead of time — it should be pliable to blend easily with the cheese and cocoa.

Adjust sweetness and bitterness

You can vary the sweetener amount. If you prefer a more bitter chocolate taste, add a pinch of salt to balance the sweetness.

Roll in nuts for crunch

Before freezing, roll the balls in crushed walnuts or almond meal for added texture and a nutty flavour.

SUBSTITUTIONS

Add your taste

Adyghe cheese → cottage cheese or ricotta If Adyghe cheese is unavailable, use dry cottage cheese (pressed through a sieve) or ricotta — the texture will be creamier.
Sweetener → honey or syrup For natural sweetness, replace sweetener with 1–2 tablespoons of honey or maple syrup — calories increase, but the flavour becomes milder.
Cocoa → carob powder If you avoid caffeine, use carob powder — it gives a sweet chocolate flavour without bitterness.
Sour cream → Greek yogurt Instead of sour cream, use Greek yogurt for a lighter, slightly tangier taste.

HOW TO STORE

How to Store Chocolate Truffles

Store the truffles in an airtight container in the freezer for up to 1 month. Take them out 5–10 minutes before serving to soften slightly. In the fridge, they may become too soft, so keep them frozen. Don't fully thaw — they lose their shape.

GOOD TO KNOW