I already wrote that this year for the first time I decided to try Easter cottage cheese in a round shape. I like it more – stylish, the decor fits well, it is more convenient to eat such an Easter and in general it looks more like a stylish gift. Since there is a silicone mold, I thought to make chocolate cases in it, and only then pour in the curd mass to stabilize. You can skip this step if you are still afraid of the word chocolate – next year you will return and do it with confidence. It was incredibly nice to see your feedback and even live photos of the results. Therefore, I thought that it would be good to complicate the case – to make it marble. The idea is that we take two colors of chocolate and mix them lightly, so we get stains and unique patterns.
And since marble was conceived from the outside, it is logical to beat it inside. But, I did not begin to make different colors of the curd mass, I went through the tastes. We have a bright chocolate flavor, nuts and caramel. Actually, what can be seen in the appearance of the finished product. There are so few ingredients here that I wrote the recipe for fifteen minutes at the most, distracted by photographs that caused delight. I chose a dried pear for the filling, I really like its taste, compatibility with the tastes described above and, most importantly, texture. And if you soak it in something interesting, you get a whole storyline of tastes.
If last Easter the decor was visually separated by the size of the sand block and the nest, then in this recipe I wanted to do something more whole. To visually look like one big, tall and beautiful dessert. To do this, I just needed the shape of a slightly larger egg and chocolate feathers, which gave dynamics. The egg is also made with two types of chocolate to better reflect the idea of the versatility of flavors that await inside. Cottage cheese texture, very bright tastes of chocolate and nuts, a unique color of EVERY Easter – all this makes it a wonderful gift for the most important and close people.
- Dark chocolate – 100 g
- Chocolate Zephyr Caramel – 100 g
Let’s start with the case for our future cottage cheese Easter. Of course, you may or may not do it. But, he will require only 30-60 grams of chocolate, but see for yourself what a spectacular appearance. Everything is clean and delicious.
All that is needed is to melt Zephyr Caramel chocolate (100 g) in short pulses strictly up to 32 degrees. If it doesn’t work, read my post about tempering chocolate . And repeat the same with dark chocolate . Work quickly to keep both chocolates flowing.
It is convenient to pour the chocolate into small measuring cups .
We use a special form for cottage cheese Easter . There is also one , it is a little larger (then take a 1.2 coefficient). I, just in case, put on a 9 cm metal ring (or a 10 cm metal ring for that big shape). This will allow the mold to keep its round shape while the chocolate hardens. If you are not afraid of a slightly oval Easter, you can do without a ring.
Fill it with dark chocolate 1/3, randomly add caramel on top. And start twisting so that the chocolate covers all the walls and bottom. It is better to do this in a cool place, then the chocolate will harden faster. Wait for the moment when there is already a thin but sure layer of chocolate on the walls.
Pour the chocolate into the bowl, shaking the mold lightly. Use a spatula to go over the neck to keep it clean. Please note that the chocolate layer should not be thick or thin. Approximately 1.5 mm is ideal. A thin body can crack, and a thick one will be hard to cut.
Remove the form in a cool place. Try not to take it by the sides, preferably by the ring or neck.
- Dried pear – 70 g
- Melted cottage cheese – 200 g
- Milk chocolate – 85 g
- Cream 33% – 40 g
- Gianduja – 50 g
- Butter 82.5% – 40 g
While the chocolate body is stabilizing, you will be able to handle the cottage cheese Easter. As in the previous recipe, I use baked milk cottage cheese, you can often find it in stores. If this is not the case, add 30 grams of toffee to the usual cottage cheese (removing the same amount of cottage cheese).
Dried pear (70 g) cut into cubes of 7-8 mm, soak in boiling water, tea or add dark rum, cognac. Drain the liquid after 15 minutes.
Pass the cottage cheese through a fine sieve two or three times.
I use milk chocolate , but you can use the leftovers of the two from which the body was made. The taste and idea will be very similar. Melt milk chocolate (85 g) in a measuring cup , add hot cream (40 g).
Stir in and add gianduia (50 g), this is a paste that will have everything we need for texture and taste. If it is not at hand, take another recipe.
In another measuring cup, beat soft butter (40 g) to make it even fluffier.
Add grated cottage cheese in three stages, continuing to beat with a mixer.
Then the chocolate component.
Next, fold in the pear with a silicone spatula .
Put the curd mass into the mold in small portions and tamp with a spoon so that there are no voids.
On top I put a disk of shortbread cookies 2 mm thick. So it turned out more beautiful and the decor is better, more confident. While the curd mass is still unstable, it will stick the sand blank to itself well. Remove to freezer. When you take it out, put the easter on a hard surface and turn the mold inside out. The silicone is soft and everything will turn out quickly and easily.
As a decor, I made a nest ( lesson here ) and a marble egg made of chocolate in this form (we also temper two chocolates and pour them from a common bowl into cells). We have done this many times with you.
Let the curd Easter leave in the refrigerator (three hours) and you can collect.