Russian Season


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Chocolate Paskha

Chocolate Paskha

This Paskha recipe that I adapted from March edition of a Russian magazine “Moy Rebyonok” is quite different from what we make every year. Our traditional Paskha is super-mega-extremely rich and loaded with intense flavours of dried fruit, nuts, and boiled egg yolks. In comparison with it, the Chocolate Paskha I made last night seems to be something light and delicate. But it’s just an illusion, muahaha. Because the Orthodox Easter table sets the end for the 40-day long Lent with its restrictive menu. And an Easter meal must be rich and satisfying. So, my first suggestion for making this Paskha is to use Tvorog (or closest alternative) that contains 15% milk fat. Another tip is to use high-quality dark chocolate such as Lindt, 70 to80% cocoa. A very dark chocolate is less likely to get mushy while you grate it and it won’t melt when incorporated into the Paskha mix. The original recipe, however, suggests that you stir grated chocolate into whipping cream until the chocolate dissolves. I chose to keep those tiny crunchy crumbs of chocolate in my Paskha rather than just flavouring it with chocolate. With a little bit of extra texture to it, not overly sweet, moist and rich, this Paskha is pretty flawless. Happy Easter!

*The XB letters on top of Paskha ar for Христос Воскресе - the traditional Russian Easter salutation that translates as Christ is Risen.

Chocolate Paskha


500g Tvorog
200g butter, room temperature
1/2 cup sugar
1 cup sour cream (30% milk fat or so)
1/4 cup whipping cream
100g dark chocolate, grated
2 tsp vanilla sugar


In a large mixing bowl, cream Tvorog, butter and sour cream together, using a fork (using a blender will result in a very smooth texture; if that’s the way you prefer, go for it).
In another bowl, mix whipping cream, sugar, vanilla sugar, and grated chocolate. Stir with a fork.
Gently stir chocolate mix into Tvorog mix and keep stirring with a large spoon until uniform.
Transfer to a special Paskha mould: or, if you most likely don’t have one (neither do I), take any rectangular container, preferably silicon, and lightly grease it inside with butter. Transfer Paskha into container, gently pressing Paskha so that it is firmly packed. Cover with a lid or parchment paper and let sit in refrigerator overnight.
To release Paskha from container, place container into hot water for a moment, then flip it upside down onto a plate (lid removed) and lightly knock on the bottom and the sides with a spoon. Lift container and you should now have your Paskha sitting nicely on the plate.

Decorate with melted chocolate if desired.

Chocolate Paskha

Chocolate Paskha

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6 Responses

  1. This sounds interesting and delicious, like unbaked rich cheese cake. I think I would prefer this version over the boiled egg yolk version:) Have a nice easter

    • Alina says:

      Thank you Three-Cookies! well you can’t really taste the boiled egg yolks in that Paskha, don’t be put off :)

  2. ldh says:

    Amazing ~ such a pretty dessert. Easter blessings to you!

  3. tania says:

    my recipe for paskha doesn’t use boiled eggs.very rich and creamy,but still is lite on the kids prefer it plain(without the nuts and candied fruit)so i make two versions.both are coveted by my guests.and yes i give out the recipe.

  4. [...] and photo from Russian Seasons. They have an awesome recipe for chocolate pashka here.) For simple instructions on more complex egg decorating, we recommend this blogsite: [...]

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