Easter cottage cheese eggs
Description
The dish is prepared without unnecessary complications. Rinse the apricots and pour boiling water over them for 3–5 minutes. Soak the gelatin in cold boiled water. When the gelatin granules become transparent, place the container with them over a water bath and heat until completely dissolved. Grind the nuts and apricots using a meat grinder. Add 1 teaspoon of powdered sugar to the mixture and stir. Divide the entire mixture into 10 portions and roll into 10 small balls. Melt white chocolate over a water bath. Sift the cottage cheese through a sieve, or better yet, use ready-made cottage cheese mass. Add 2 teaspoons of powdered sugar, the melted white chocolate, and the prepared gelatin to the cottage cheese. Now divide the cottage cheese mixture into 10 portions and wrap each apricot-nut ball with it. Place the prepared balls into the refrigerator for 2–3 hours, until firm. Before removing the balls from the refrigerator, melt dark or milk chocolate over a water bath. Dip each cottage cheese ball into the melted chocolate, coating it evenly over the entire surface. Line a tray with baking paper, carefully place the balls on it, making sure they don't stick together, and return them to the refrigerator until the chocolate coating hardens. Serve the finished dessert chilled.