Chocolate Paskha (Easter cheese dessert)

Step 1 of 17

Pass the farmer's cheese through a meat grinder or rub it through a sieve.

Step 2 of 17

Mix with softened (not melted) butter.

Step 3 of 17

Cut the vanilla bean and extract the seeds.

Step 4 of 17

Beat the eggs together with the sugar.

Step 5 of 17

Pour in the cream.

Step 6 of 17

Add the vanilla seeds (at this same stage you should add vanilla sugar if you are using it).

Step 7 of 17

Place the mixture over medium heat and bring to a boil. Stirring constantly, cook until thickened (the author cooked for about 5 minutes after boiling). After this, cool the mixture slightly.

Step 8 of 17

Chop the nuts.

Step 9 of 17

Melt the chocolate using a water bath.

Step 10 of 17

Combine the farmer's cheese and butter mixture with the egg mixture and stir.

Step 11 of 17

Add the melted chocolate and stir.

Step 12 of 17

Stir the candied peel and nuts into the mixture.

Step 13 of 17

Line the Paskha mold with two layers of cheesecloth (if you don't have a Paskha mold, a colander or a new flower pot will work), leaving the edges hanging over.

Step 14 of 17

Transfer the farmer's cheese mixture into the mold.

Step 15 of 17

Wrap the edges of the cheesecloth. Place the mold in a bowl or plate to collect the draining whey.

Step 16 of 17

Place a weight on top (for example, a jar of water with a closed lid). Leave in the refrigerator for 12 hours. Then remove the cheesecloth and flip the mold.

Step 17 of 17

Decorate the Paskha to your taste.