Prepare the cheese mixture: In a large bowl, mix together the farmer’s cheese, powdered sugar, vanilla, lemon zest, butter, and semolina. Mash until smooth (you can use an immersion blender for a creamy texture). Chill the mixture for 30–60 minutes to make it easier to shape.
Form the bars: With clean hands, shape the chilled cheese mixture into small bars or logs (about 8–10 cm long). Place them on a tray lined with parchment paper and freeze for 30 minutes — this helps them stay firm during coating.
Melt the chocolate: In a heatproof bowl, melt the chocolate with coconut oil or butter over a simmering pot of water (double boiler method) or in short bursts in the microwave.
Coat the bars: Using a fork, dip each chilled bar into the melted chocolate, coating evenly. Place on parchment paper and let any excess drip off.
Set the coating: Place the coated bars in the refrigerator for about 20–30 minutes, or until the chocolate is firm.
Enjoy! Keep them stored in the fridge. They taste best slightly chilled, just like the real Túró Rudi you’d buy in Hungary. 🇭🇺✨
🍫 Optional Variations:
Jam-filled: Add a small line of apricot or raspberry jam inside each bar before shaping.
Coating twist: Use white chocolate or sprinkle desiccated coconut before the coating sets.
Mini version: Roll the filling into bite-sized balls for Túró Rudi truffles.
Would you like me to give you a no-bake freezer version of Túró Rudi next (super quick and without semolina)?
