Cottage cheese dessert with mint and truffles

Ingredients

125g cookies

50g dark chocolate

75g butter

500g cottage cheese

1/4 cup sugar

2 tsp gelatin

1 bunch mint

1.5 cups 35% cream

For the truffles:

150g dark chocolate

2 tbsp 35% cream

First, prepare the chocolate mixture for the truffles. Break 1 bar of chocolate (100g) into pieces and mix with the cream in a saucepan. Cook until smooth, stirring constantly. Transfer the resulting mixture to a small bowl, cover, and refrigerate for about 3 hours.

Chop the remaining half a chocolate bar (50 g) into coarse crumbs and blend in a blender along with the cookies. Then add the butter and blend until smooth.

Divide the mixture into tall glasses and refrigerate.

Wash the mint thoroughly and separate the leaves. Set aside a few leaves for garnish, and blend the remaining leaves in a blender and press through a fine sieve.

Dissolve the gelatin in 2 tablespoons of water in a double boiler and let cool slightly. Beat the cottage cheese, sugar, and pureed mint with a mixer, then add the cream and gelatin. Mix thoroughly.

Fill the glasses with the chocolate mixture with the cottage cheese mixture and refrigerate overnight.

 Roll the hardened chocolate into small balls, roll them in chocolate chips, and return them to the refrigerator. Before serving, garnish the dessert with the truffles and mint leaves.

Enjoy!