Easter with chocolate

Description

Cottage cheese for Easter should be very fresh and large-layered. It needs to be carefully
Gently rub through a sieve, grind with sugar, and then with butter and eggs. Then liquid components are introduced into Easter
nents and, last but not least, flavorings.

Cooking

Step 1

1. Grate the chocolate on a coarse grater, mix with powdered sugar (so that the chocolate chips keep their shape better), set aside. We advise you to use dark dark chocolate, then Easter will not be sickly sweet. 2. Pour the crushed lemon and orange zest with boiling water and let it brew for 5 minutes. Drain on a sieve, blot with paper towels and mix with sugar. 3. Rub the cottage cheese through a fine sieve. If the curd is very dense, this can be done twice. 4. Remove the butter from the refrigerator in advance so that it warms up to room temperature. Put butter into the curd, grind until smooth. Then add sour cream, chocolate and zest. Mix with light movements. 5. Cover the Easter mold (or several small molds) with two layers of cling film so that the edges hang over. With a sharp knife, make several cuts on the film. 6. Put the curd mass into the mold, cover with the free edges of the film. Place a load on top. Put the form in the refrigerator for several hours, and better - at night. Turn the finished Easter on a dish, remove the form and film. Decorate with chocolate chips or candied fruits. BY THE WAY There are many recipes for Easter, but for all of them there are general rules for cooking. Firstly, the curd must be very fresh and coarse-layered (not fine-grained). Secondly, it should be carefully rubbed through a sieve, rubbed with sugar, and then with butter and eggs. Moreover, it is necessary to grind in one direction - only then Easter will come out soft. Then liquid components are introduced into Easter - sour cream, cream, whipped proteins. And last but not least - flavorings such as dried fruits and chocolate.