In a water bath melt the chocolate or chocolate icing. Can white can brown. In a bowl, except for the glaze, add refined vegetable oil. Where the 5 – 10% of the volume. Note that for "kindling" the white glaze of oil need more white icing melts worse...

Demold silicone molds greased with melted glaze with a brush. Silicone mold is soft enough, and chocolate brittle. Therefore, I recommend right at the beginning of the process to put a form on a rigid base, for example on a cutting Board and not removed before the end of cooking. Put the mold into the freezer for 10...15 minutes. Recoverable, repeatable, "blur", put into the freezer at the same...

Until the form is cooled in the freezer, prepare the filling. In no fat cottage cheese, add the powdered sugar, slightly melted butter and vanilla. If desired, add candied fruit (70 g 300 g filling). Stir with a mixer attachments for the test on the LOWEST speed (this is important!)...

Extract the form from the freezer. If You have just curd – put in each billet, two or three berries jam. Choice cherry, cherries, raspberries, currants, Yes, probably any fruit will do. If You're in the stuffing added candied – skipped...

Fill in the blanks curd, lightly tamping. Not we reach the edge of 3-4 mm...

Pour the "bottoms" remaining glaze. If necessary, even an ordinary table knife. Sent in the freezer for 30-40 min...

Delicately remove the finished dessert from the mold. If need be, cut the bottom edge off excess chocolate. Served. If necessary – stored in the coldest part of the refrigerator (not the freezer)...

Bon Appetit!!!