Sugar-Free Chocolate-Glazed Curd Bars
Cottage cheese and butter create a dense, creamy filling, while sugar-free milk chocolate forms a thin, crisp shell. Protein from the cottage cheese makes the dessert more filling, and chilling helps the bars keep their shape.
Mash cottage cheese 5% fat (400 g) with a fork and leave it at room temperature for 10 minutes. Melt butter (90 g) and let it cool slightly.
Add erythritol (60 g) and the melted butter to the cottage cheese, then blend until smooth. Transfer the cream to a piping bag.
Pipe 15 bars, each 7–8 cm long, onto parchment. If the mixture does not hold its shape, chill the piping bag in the refrigerator for 30 minutes. Freeze the bars for at least 1 hour.
Melt sugar-free milk chocolate (140 g), pour in sunflower oil (20 g), and stir until smooth. Quickly dip the frozen bars into the coating with a fork and place them on clean parchment.
Refrigerate the glazed bars for 15–20 minutes to set the chocolate. Store them in a closed container in the freezer for no more than 1 month.
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