Pre-cook the cottage cheese.
With leaven it is easy and simple.
Cottage cheese is prepared on a well-known principle.
Pour the leaven into the milk at room temperature. Mix thoroughly. Cover with a lid and put in heat.
After fermentation, "cut" the clot to heat. Wait until the serum exfoliates. Pour the mixture into a gauze, folded in several layers. Hang until all moisture is released. Cool the cottage cheese in the refrigerator.
Make cookies. Egg combine with sugar and drizzled with chocolate.
Beat the egg with sugar in a lush white mass, at least 10 minutes.
Melt the chocolate with butter in a water bath or microwave.
Pour the flour and baking powder into the egg mixture.
Without ceasing to whisk, pour a thin stream of chocolate with butter.
Thick dough to shift in a pastry bag with a round nozzle.
Lay the baking sheet with baking paper. Put the dough in small circles at a distance from each other.
Bake cookies in a preheated 180 degree oven.
As soon as the cookie goes cracks, touch it with your finger, if it is formed, you can get it. I baked for 7 minutes.
While the cookies cool, prepare the cream.
Beat cottage cheese with condensed milk until smooth. If the cream is watery, you can add a little gelatin.
You can add in cheese and powdered sugar and not condensed milk.
Cover with cottage cheese one cookie, cover with the second.
Store in the refrigerator.
Enjoy your meal.