Easter Custard Three Chocolates

Rub the cottage cheese through a sieve. Add butter softened at room temperature to it, mix and beat the mixture with a blender until smooth and homogeneous.

Break the eggs into a separate container, carefully check them for the absence of blood clots - it is better to remove them. Add regular and vanilla sugar to the eggs and beat lightly with a whisk.

Add the heavy cream to the egg mixture and whisk everything together. It is not necessary to achieve special airiness: it is important that the mixture is homogeneous and smooth.

Combine the egg-cream mixture with the curd mass in a small saucepan, stir until smooth. Place over low heat and heat through, stirring constantly and removing the mixture from the sides of the pan. It is important not to bring it to a boil and to prevent the formation of grains from the cottage cheese. As soon as grains begin to appear around the edges, remove the pan from the heat.

Prepare three small bowls - preferably the same size. Divide the curd mixture into these bowls in equal parts. The accuracy in grams is not important; you can do this “by eye”.

Melt three types of chocolate in the microwave one at a time. Carefully add melted dark chocolate into one of the three bowls with the warm curd mixture, milk chocolate into another, and white chocolate into the third. Mix well.

Prepare candied orange peels. If they are large, then you need to chop them finely so that the pieces fit organically into the delicate texture of the Easter. Add candied fruits to the dark chocolate mixture and stir.

Chop the white glazed almonds with a knife. You should not grind the nuts with a blender, otherwise some of them will turn into dust. Add the almond pieces to the milk chocolate mixture. Add coconut flakes to the white chocolate cheesecake.

Line the Easter pan with gauze, straightening the folds so that they are only in the corners. Place the mold in a bowl or deep plate. Place the curd mixture in the mold in layers: first, the mixture with white chocolate, then with milk chocolate. Finally, add a third layer of the mixture with dark chocolate and candied fruits.

Cover the top layer with the edges of the gauze, place thick cardboard, a board or flat saucer of a suitable size on it, and place a small weight on top. Place the mold in the refrigerator for about a day.

A day later, when the excess whey has drained from the custard Easter, remove the pressure and turn the Easter over onto a plate. Carefully remove the mold and gauze. If desired, decorate Three Chocolate Custard with sprinkles or melted chocolate.