Dark chocolate Easter dessert
Description
The dish is prepared without unnecessary complications. I choose dark chocolate with a cocoa content of at least 60%. I use homemade cottage cheese made from whole milk. Place the cottage cheese mixture into a special cheese mold or any suitable form (a flowerpot or a muffin tin) and press it for 12 hours. Below, in the step-by-step recipe, I will explain this in detail. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Blend the cottage cheese, sour cream, and softened butter in a blender until smooth. Grate 50 g of chocolate on a grater.
- 3
Step 3
Moisten the Easter mold and place it in a deep plate. Line the mold with cheesecloth folded in two layers. Add grated chocolate to the cottage cheese mixture and stir well.
- 4
Step 4
Place the mixture into a mold, cover with gauze, put a small plate on top and weigh it down (a jar filled with water). Leave the paskha in a cool place for 10–12 hours. Periodically drain the whey from the plate.
- 5
Step 5
Unfold the top of the cheesecloth, turn the mold onto a plate, remove it, and carefully free the paskha from the cloth. Melt the remaining chocolate over a water bath and use it to decorate the dessert. Happy Easter!