Easter Three Chocolates: An exquisite treat for the Bright Holiday

Pour 1 liter of milk into a saucepan and bring to a boil, anticipating the start of the magic. While the milk is heating, whisk the eggs with a mixer until a light foam forms. Add sour cream to the beaten eggs and whisk again until creamy and smooth.

Reduce the heat to low and gently pour the egg-sour cream mixture into the hot milk. Cook over very low heat, stirring constantly, until the first signs of boiling appear.

Almost instantly, the mass will begin to curdle, forming small flakes, like tiny clouds. Let the mass cool to room temperature, and then transfer it to a sieve or colander lined with several layers of cheesecloth. Place it over a tall container and leave for 3-5 hours to drain excess liquid.

Create the foundation for your future Easter cake. Combine the milk base with soft butter and powdered sugar, as if uniting different facets of taste into a single whole.

Whisk the mixture with a mixer or food processor until you achieve a smooth, uniform texture. A food processor will help you do this faster and more efficiently, as if by magic.

Divide the curd mass into three parts. Allocate a little less for the white layer, so that the chocolate layers are more expressive. Distribute harmoniously, as if creating a palette of flavors.

Prepare chocolate for each layer of the cottage cheese Easter dessert. Melt white chocolate in a water bath or in the microwave, being careful not to overheat it so that it doesn't curdle.

Add melted white chocolate to the cottage cheese base and mix thoroughly. The white layer is ready, let it cool and transfer it to a mold, then immediately put it in the refrigerator.

Melt the milk and dark chocolate in separate containers, as if revealing their unique aromas.

Add melted milk and dark chocolate to separate bowls of curd mass and gently mix, as if mixing an artist's paints to create a new masterpiece.

Lay the layers of chocolate mixture into the mold. If the layers differ in consistency, don't worry - that's how it should be. Smooth them out, as if inviting them to harmony.

Carefully wrap the edges of the cheesecloth over the Easter bread. Do not put pressure on it immediately, but rather leave the Easter bread in the refrigerator for 2-3 hours to drain the whey. Then put a weight on top.

Leave the Easter cake in the refrigerator for another 8-10 hours so that the whey drains completely. Drain it every 3-4 hours or more often, as if watching a transformation.

Cover the finished cottage cheese Easter dessert with a plate and carefully turn it over. Remove the mold and cheesecloth, as if opening a treasure. Decorate to your liking to add a unique touch.