Choux Cottage Cheese Paskha

Melt the chocolate in the microwave in 10-15 second bursts, stirring after each time. Coat the inside of a silicone mold with the chocolate and place it in the fridge until completely set.

Press the cottage cheese through a fine-mesh sieve. Combine with softened room-temperature butter.

Whisk the egg yolks with the sugar until pale and fluffy. Warm the heavy cream over low heat without letting it come to a boil, then pour the egg mixture into the cream in a thin stream.

Cook over low heat, stirring constantly, until it comes to a simmer. Continue stirring and cook until thickened (about a minute). Remove from heat, add the white chocolate, and stir well. Cool the mixture to room temperature (this goes fastest in an ice water bath).

Mix the cooled custard base together with the cottage cheese. Fold in the nuts and dried fruit, mix well, and pack into a paskha mold.