Frozen quark bars with a raspberry centre

desserts Vegetarian summer
Total: 5 hr 15 min. | Active: 45 min.
vegetarian, gluten-free

These chocolate-coated quark bars with a fruity raspberry centre are a delicious, high-protein treat. Creamy quark and cream cheese create a delicate, cheesecake-like filling, while the dark chocolate coating provides the perfect crisp exterior. They're ideal as an afternoon snack and taste best when they're slightly defrosted.

Recipe by:
Irina

Ingredients

for 8 pieces

Bars
500 g half-fat quark
165 g cream cheese, plain
40 g butter, soft
70 g icing sugar
1 tsp vanilla paste
50 g raspberry jam
Chocolate coating
250 g dark chocolate, finely chopped
15 g coconut oil
8  wooden skewers
Decoration
30 g dark chocolate, finely chopped

How it's done

Bars

Place the quark in a bowl along with all the other ingredients up to and including the vanilla sugar, beat for approx. 2 mins. using the whisk on a mixer. Transfer half of the mixture to the mould. Stir the jam until smooth, transfer to a small disposable piping bag, cut off the tip, pipe lengthwise down the middle on top of the quark. Spread the remainder of the quark on top, smooth down.

Chocolate coating

Melt the chocolate and oil in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, pour into a tall container. Insert a wooden skewer into a bar. Dip the bar in the chocolate, allow the excess to drip off, place on a tray lined with baking paper, return to the freezer. Repeat the process with the remaining bars. Freeze the bars for approx. 30 mins.

Decoration

Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, transfer to a small disposable piping bag. Cut off the tip, pipe the chocolate onto the bars in stripes.

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