Chocolate-quark spread

Ingredients for 1 servings:

• 10 g chocolate coating, of your choice, leftovers
• 50 g quark, fat content according to your preferences

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

A quick way to use up leftover chocolate coating, ideal for the Christmas season

Who hasn’t experienced this: To make cookies that you dip in chocolate turn out nicely, you have to melt more chocolate coating than you actually need. But what do you do with the leftovers in the pot? Either lick it all up straight away or try this recipe: Stir quark into the melted chocolate coating. How much you use is a matter of taste, but as a guideline, use about four times as much quark as chocolate coating. Pour the roughly mixed chocolate quark into a jam jar and store in the refrigerator. It’s great as a spread. A few more notes: Using low-fat quark gives the chocolate a delicate, sour flavor and a fairly firm consistency that’s great for spreading on bread. It also tastes good if you add a dollop of raspberry or cherry jam to the bread once it’s already spread. This is a basic recipe that you can expand on as you like, e.g. by adding cinnamon, desiccated coconut, nuts, sugar, or lemon. It’s also okay if these ingredients are already floating in the chocolate coating because a cookie broke. Of course, you can also melt chocolate or chocolate coating specifically for this purpose. Some people even just spoon out the chocolate curd.