We drown chocolate in a water bath and grease with a thin layer of the wall and the bottom of the silicone cupcake molds using a pastry brush. Sent to the freezer for 10 Minutes. We get it. Lubricate the second layer. Try to keep the chocolate evenly distributed on the sides and bottom of the tins. We clean for another 10 - 15 Minutes in the freezer;
In a blender, mix the curd cheese with yogurt and bring to a homogeneous consistency.
We get the hardened chocolate molds and fill the curd mass to the top, but without a slide. Carefully level the filling with a knife or spatula. Sprinkle coconut on top.
Put on the curd mass the remaining chocolate (which we keep in a water bath, but not on the stove). It will be the bottom of the dessert. Sent to the freezer for 15 Minutes
(or until chocolate is completely frozen).
To gently get the dessert out of shape - just bend the edges and turn the cheese into a plate.
Ingredients
Directions
We drown chocolate in a water bath and grease with a thin layer of the wall and the bottom of the silicone cupcake molds using a pastry brush. Sent to the freezer for 10 Minutes. We get it. Lubricate the second layer. Try to keep the chocolate evenly distributed on the sides and bottom of the tins. We clean for another 10 - 15 Minutes in the freezer;
In a blender, mix the curd cheese with yogurt and bring to a homogeneous consistency.
We get the hardened chocolate molds and fill the curd mass to the top, but without a slide. Carefully level the filling with a knife or spatula. Sprinkle coconut on top.
Put on the curd mass the remaining chocolate (which we keep in a water bath, but not on the stove). It will be the bottom of the dessert. Sent to the freezer for 15 Minutes
(or until chocolate is completely frozen).
To gently get the dessert out of shape - just bend the edges and turn the cheese into a plate.