Cocoa Easter dessert
Description
The dish is prepared without unnecessary complications. 1. The recipe for cocoa Easter dessert is very simple and can be used not only for holidays, but also as a healthy and delicious dessert throughout the year. First, soften butter at room temperature. It should be softened, not melted. 2. In a bowl, mash the butter with a fork or whisk until it reaches a smooth, creamy consistency. 3. Add sugar and vanilla to the butter. Mix thoroughly. 4. Gradually add cocoa, stirring constantly, until the mixture turns a uniform chocolate color. 5. Add a pinch of salt. 6. Carefully sieve the cottage cheese through a fine sieve. 7. Combine the sieved cottage cheese with sour cream and mix until smooth. 8. Now it's time to combine the butter mixture with the cottage cheese. It's best to do this in several stages to ensure the Easter dessert has an even chocolate color. 9. Line the mold in which the dessert will set with clean cheesecloth. Pour the mixture into the mold. Carefully fold the cheesecloth over the top and place a weight on it. 10. The cocoa Easter dessert must be refrigerated under pressure for at least overnight, though ideally for 24 hours. After 24 hours, remove the dessert from the mold, and if desired, decorate further. The finished dessert is ready to serve.