Matthew was missing Russia and these candies the other day and decided to make Chocolate Covered Sirok. In Russia, it’s like a cheesecake bar.
Matt served a 2 year mission for our church in Samara, Russia and every once in a while he gets on these kicks where he wants to eat Russian food, listen to Russian music and watch Russian movies. It’s super fun actually.
When we got home from vacation, he and Grey went shopping and came home with all these ingredients for these chocolates and the only molds we had were Star Wars because of a cake we had done a few years ago so we made Star Wars Sirok.
Chocolate Covered Sirok
For the batter
- 225 grams (1/2 pound) homemade or store-bought cottage cheese
- 50 grams (~3.5 tablespoons) butter, softened
- 35 grams (1/8 cup) caramel – Sometimes they use sweet and condensed milk but we had homemade caramel so we used that
- Grated zest of 1 large lemon
For chocolate glaze
- 100 grams (3.5 ounces) milk chocolate
- 10 grams (1 tablespoons) butter
For the filling
- 50 grams caramel
Chocolate Covered Sirok
- Prepare the batter – Push the cottage cheese through a sieve to get uniform texture without crumbles first. Combine cottage cheese, butter, caramel, and lemon zest in a large bowl. With an immersion blender, blitz the ingredients together for about a minute, until you get a smooth paste.
- Prepare the chocolate glaze – Break the chocolate bars into smaller pieces and place in a bowl. Place bowl in the microwave and cook for 30 seconds at a time until mostly melted. Add butter and mix it into melted chocolate.
- Prepare the filling – Fill a small pastry bag (or use a plastic bag with one corner cut off) with caramel. You will only use half the amount, but it’s easier to pipe when you have some extra.
- Assemble Sirok – Using a pastry brush, cover the sides and the bottom of silicone molds with melted chocolate. Place the molds in the freezer for 5 minutes, or until chocolate is set. Take the molds out and apply a second layer of chocolate, making sure there are no holes or missing spots. Place in the freezer again for 5 minutes. Using a teaspoon, fill the molds with cottage cheese mixture half way. Make a depression lengthwise in each bar for the filing. Pipe caramel into each depression. Then fill the other half of the mold with cottage cheese mixture.
Using a palette knife, spread melted chocolate on top of the tvorog. Place the molds in the freezer for at least 2 hours. Take the molds out and release syrki carefully.
Store them in the refrigerator in a container or individually wrapped in foil. Put them in the freezer for longer storage. When you need a snack, thaw them in the fridge for about an hour.