Easter THREE NO-BAKE CHOCOLATES! Delicate Curd Easter 2026
#Easter #curdpascha #custardpascha #
Hello everyone!
Today we're making a no-bake Custard Curd Pascha recipe! But this recipe is unusual, as it uses three types of chocolate! This is the Royal Custard Curd Pascha Tri-Chocolate!
✅INGREDIENTS✅
My 12 cm tall pan
500 g cottage cheese
50 g butter
3 egg yolks
60 g dark chocolate
50 g milk chocolate
30 g white chocolate
100 g sugar
140 g heavy cream (at least 33%)
✅STEP-BY-STEP RECIPE✅
In a deep bowl, mix 500 g cottage cheese (any fat content), 3 egg yolks, 100 g sugar, and 50 g butter at room temperature. Using a mixer, mix thoroughly until smooth.
Transfer this mixture to a saucepan or small pot and set it to low heat. Stir constantly, heating the curd mixture. Don't let it boil; just bring it to a very hot temperature, and remove it as soon as it starts to boil. If you have grainy curds and a mixture with grains, you can puree it with an immersion blender. I didn't need to.
I divide the mixture into three parts and pour them into small bowls, but I don't divide them into equal parts. I simply pour different amounts of the mixture by eye, from smallest to largest. One bowl contains one amount, then a little more, and the largest amount goes into the last bowl.
Next, I add 30 grams of white chocolate to the smallest amount and stir. My mixture is hot, and the chocolate melts well. You can melt the chocolate in the microwave and add the melted chocolate. I add 50 grams of milk chocolate to the slightly larger portion of the mixture and stir. And then I add 60 grams of dark chocolate to the largest portion and stir.
We now have three chocolates.
Then, in a separate bowl, I beat 140 ml of heavy cream (33% or higher) with a mixer. Be careful not to whip the cream to the consistency of butter! The consistency should be like very thick sour cream.
Fold the whipped cream into the curd mixture: less cream for the white portion, more cream for the milk portion, and the largest amount of cream for the portion with dark chocolate.
Next, take a special mold for Easter curd cakes. You can buy one at any store.
Soak a piece of cheesecloth in water and squeeze it out.
Line the inside of the mold with this cheesecloth. Be sure to place the mold in a deep bowl to catch the liquid.
First, spread the white curd mixture about 1/3 of the way up the mold. Tap the mold on the table to spread it out.
Next, add the milk chocolate layer. Spread it carefully, making sure the layers don't mix too much. Tap the mold on the table again.
And the last layer is the dark chocolate layer. Spread it evenly over the entire mold, making sure there are no air pockets, and tap the mold on the table.
Carefully cover with cheesecloth and place a weight on top—mine is a cutting board. Refrigerate this way for 24 hours.
After 24 hours, we'll see how much liquid has separated. Carefully remove the cheesecloth from the bottom of the mold, cover with a serving dish, and turn the mold upside down.
Carefully remove the plastic wrap to avoid damaging the Paskha. Carefully remove the cheesecloth. Do all this carefully. For decoration, I mixed 20 ml of cream and 20 g of dark chocolate and heated it in the microwave. I drizzled it over the top of the paska, creating drips. It's a kind of ganache.
And for decoration, I added mint and strawberries. You can decorate it however you like, or leave it plain. Music by Ryan Little - Elevated - https://thmatc.co/?l=9E6A8BD6
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