Cream 200 ml. boil, pour 2 tbsp from this amount. l Dissolve the chocolate in hot cream and let cool.
In 2 tbsp. l cream dissolve coffee. In a blender, beat the cottage cheese with 1/3 tbsp. icing sugar, add dissolved coffee and beat well.
Whip the cream that we have left with 1/2 tbsp. powdered sugar.
Now let's get started. In a transparent cup, put the curd on half.
Then put the chocolate cream, very carefully so as not to mix the two layers. The final layer is whipped cream with powdered sugar. Put the dessert in the refrigerator for 15 minutes. Decorate before serving.