Sift the powdered sugar and stir together with the low-fat quark until creamy. Beat the cream with the hand mixer, add the packet of cream stabilizer and whip the cream until stiff. Put briefly in the refrigerator. Grate the chocolate or slice it into small pieces as desired.
Now fold the cream into the quark and finally fold in the chocolate. Either fill in dessert bowls or put in a large bowl and refrigerate for 1-2 hours.
A lukewarm chocolate sauce tastes delicious with it!
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