How to make sour cream jelly with cocoa. Sour cream chocolate jelly

Cocoa and sour cream jelly is a dish that is perfect for any holiday table. The dessert is beautiful, delicate and has an incredible taste. The calorie content is not too high, which is also an advantage. To prepare the recipe, we advise you to make a choice in the direction of sour cream with a minimum fat content - no more than 15 percent.

To prepare a dessert, it is not enough to follow the recommendations that the recipe offers, it is important to know the nuances that will be discussed.

It is advisable to choose sour cream with a minimum percentage of fat, as it whips better.
For high-quality dissolution of components, including granulated sugar, you need to use warm ingredients. Therefore, if you intend to prepare a dessert with sour cream, take everything you need from the refrigerator in advance.
To make the mass as lush as possible, beat the sour cream with a whisk. A fork or spoon will not give the expected result.
Be sure to take care of the preparation of gelatin. The recipe does not provide for the usual rash of powder. It is important to soak it in cold water and leave for a while to swell. As soon as the lumps of gelatin become larger, you need to put the mixture in a water bath, stirring until the lumps disappear completely.

Recipesour cream and cocoa jelly

You will need 400-500 ml of not too fatty sour cream, 2-3 tablespoons of cocoa powder, an incomplete glass of granulated sugar, 40 grams of gelatin, 200-250 ml of water, vanillin.

So let's get started:

After opening the package with gelatin, pour the contents into a small enameled container and fill with water, leave to swell for about sixty minutes.
After that, combine gelatin with granulated sugar and mix well. Then add vanilla. Put the container with the resulting mixture on the stove and bring to a boil over low heat. However, the mass should not boil completely! When heated, stirring is necessary, while the ingredients should dissolve.
Strain the prepared syrup with gauze to separate from undissolved gelatin lumps. Then pour the finished syrup into two molds, add cocoa to one, stirring everything well. Then add equal amounts of sour cream to both containers, also mixing thoroughly.
Pour the resulting masses in layers. So, if one layer is sour cream, then the second is cocoa, and further, it doesn’t matter what exactly the first layer will be. The recipe recommends decorating the finished jelly with strawberries, currants, chocolate chips or fruit pieces.

To prevent blurring of the layers, immediately after cooking, put the sour cream jelly in the freezer. Basically, jelly is eaten from the molds in which it was prepared. Therefore, immediately pour it into beautiful bowls.

Serve sour cream and cocoa jelly for dessert, although kids love this treat all the time! We are sure that you will successfully master the recipe for this delicious jelly.

Video recipe for making jelly from cocoa and sour cream

Jelly made from sour cream is one of the simplest and, at the same time, amazing desserts. It is prepared from a minimum set of ingredients, which, as a rule, can be found among the stocks of any housewife.

In terms of taste, properly prepared sour cream jelly is in no way inferior to full-fledged cakes or even cakes. It’s just that it is prepared much easier and faster, and besides, cooking options can be constantly varied, each time getting a new and unique taste.

Classic recipe

How to make sour cream and cocoa jelly:

Sour cream jelly with cocoa and banana layers

Ingredients:

sour cream 15% - 650 g;
instant gelatin - 2.5 tsp;
bananas - 3 pcs.;
powdered sugar - 130 g;
cocoa powder - 3 tablespoons;
vanilla extract - 2 g.

Cooking time: 90 min.

Energy value per 100 g: 222 kcal.

Step by step description:

The first step in preparing a jelly dessert will be the preparation of gelatin. It must be filled with 3 tbsp. cold water, mix and wait for swelling. Then, the already swollen gelatin should be dissolved. This can be done in two ways: put it in the microwave for 20-25 seconds or place it over a water bath;
Cocoa powder rub with powdered sugar, and then with sour cream. At the end, add a little vanilla extract, it will enhance the flavor of the finished dessert, making it even more appetizing;
Peel bananas and cut into slices;
Combine the sour cream-chocolate mass with gelatin, thoroughly kneading the mass until smooth;
For the formation of this dessert, it is recommended to use glass wine glasses with legs. Place a layer of bananas on the bottom of each serving glass, then fill it with gelatin mass. Refrigerate. After a slight hardening of the top layer, lay out another row of banana circles and again fill everything with a sour cream-gelatin mass. Repeat these steps until the glasses are completely filled;
Ready-made sour cream-banana dessert before serving, if desired, you can decorate with pieces of white chocolate.

chocolate treat

Components:

sour cream (any fat content) - 400 ml;
white crystalline sugar - 250 g;
cocoa powder - 4 tablespoons;
gelatin - 2 tsp;
filtered water - 50 ml;
almond nuts;
coconut shavings.

Cooking time: 60 min.

Number of kcal per 100 g: 197.

How to make chocolate jelly from cocoa and sour cream:

Place gelatin in a small deep bowl, and fill with filtered water. After 5-7 minutes, it will swell. After that, the bowl should be placed over a water bath and, with constant stirring, dissolve the gelatin, preventing it from boiling;
Grind crystal sugar with cocoa powder. Then the resulting dry mixture should be poured with sour cream and beat for 4-5 minutes with a mixer (at low speeds). Immediately, in the process of whipping, add dissolved gelatin to the chocolate-sour cream mixture;
Quickly pour the prepared dessert base into beautiful glass goblets with wide necks and place in a cool place. Follow the process of solidification of the surface of the prepared dessert. Immediately after the top layer has slightly solidified, it must be sprinkled with coconut flakes and garnished with almonds. Then return to the cold again, this time waiting for complete solidification.

It is very important to properly dissolve the gelatin. In no case should it boil! Otherwise, it simply will not harden and remain liquid. Accordingly, the dessert will be spoiled.

If the sour cream-chocolate jelly is intended for serving to the “adult” table, a small amount of cognac or liquor can be added to it during the cooking process. This will give your dessert a special piquancy and sophistication.

Do you want to remove the jelly from the mold before serving it to the table? Just dip the form with the already frozen dessert for a few seconds in hot water, and then turn it over. But remember, this should not be done if a glass mold is used. Since the glass from the temperature difference can burst.

Jelly made from sour cream with cocoa will definitely decorate a festive children's table, and will be a bright addition to any buffet table.

Jelly with sour cream and cocoa

Ingredients:

sour cream - 2 tbsp.;
cocoa - 2 pinches;
sugar - 1 tbsp.;
gelatin - 40 g;
water - 1 tbsp.

Cooking

Let's figure out how to make cocoa jelly. Dissolve gelatin in water and leave to swell at room temperature. Then we put it in a water bath and dissolve until completely dissolved, preventing the mass from boiling. Then remove and leave the gelatin to cool. Without wasting time in vain, combine sour cream with sugar and mix well. After that, spread the gelatin to the sweet sour cream and again whisk everything a little with a whisk.

The resulting mass is divided into 2 parts, pour cocoa into one and mix. We prepare portioned glassware for jelly and pour the mass in turn: first pour the white mixture, and then the chocolate. Now we remove the jelly from sour cream and cocoa in the refrigerator for complete solidification. After 2 hours, we serve the delicacy to the table, garnishing with nuts, grated chocolate or coconut flakes as desired.

Recipe for sour cream jelly with cocoa

Ingredients:

coffee - 1 teaspoon;
gelatin - 20 g;
sour cream - 500 ml;
cocoa - 2 pinches;
sugar - 1.5 tbsp.;
water;
vanillin - to taste.

Cooking

To prepare milk jelly with cocoa, dissolve gelatin in a glass of warm water and leave for 30 minutes. Separately, boil the drink, let it brew and filter through a fine strainer. We filter the infused gelatin and divide it into 2 equal portions. We mix one part of the jelly with vanilla, and pour the second into coffee, adding cocoa, a little sugar and vanilla to taste. Mix everything well, put on low heat and, without bringing to a boil, heat to complete dissolution, and then slightly cool the mass.

Beat sour cream with the remaining sugar and divide into 2 equal parts. Pour the coffee mixture into one part, mix. In the other part, add the dissolved gelatin with vanilla sugar. Now we take a small glass form, and spread alternately sour cream jelly of two colors in even layers. Then we remove the treat for 1 hour in the refrigerator, after which we lower the form into hot water for a few seconds and, turning it over with a quick movement, put it on a flat dish. We decorate the finished jelly with sour cream with fresh berries and mint leaves.

Let's prepare a tender jelly of sour cream and cocoa - an extremely successful dessert, light and tasty, suitable for any holiday. Although why wait for some reason to treat yourself to something delicious? Is there a jar of sour cream in the fridge? Will there be some cocoa and gelatin? Great - that's all we need! Another half an hour of free time and molds in the form of hearts. Or some others, for example, silicone ones, for muffins, into which you can pour sour cream and chocolate layers in layers.

If no molds are found at all, take glasses and pour jelly into them in layers. It will turn out not so spectacular, but also nothing, in its own way original.

Regular readers of our site already know that almost all culinary recipes with step-by-step photos. This recipe for jelly with sour cream and cocoa will also be detailed, although there is nothing complicated in it. But with pictures it is more interesting and clearer.

Tips for making sour cream jelly with cocoa

✍ So that the calorie content of the dessert does not go off scale, and you do not have to urgently lose weight, choose sour cream with a low percentage of fat. 15% will be enough. There is no particular difference in the taste of the finished jelly, but this will be reflected on the waist literally the next day.

✍ Room temperature sour cream will whip well, so take it out in advance. Sugar in cold foods dissolves slowly, and gelatin can seize in lumps and not harden - this must also be taken into account.

✍ To prevent sour cream from stratifying when whipping, use a whisk. It is difficult to keep track of the mixer, especially if you have no experience in making sour cream jelly.

✍ Take the proven gelatin that you used to make desserts. The recipe uses instant powder. But this does not mean that it can be dry poured into sour cream, it also requires preparation. First, the grains are dissolved in warm water, then softened in a water bath to a liquid state. If you have a different gelatin, then follow the recommendations given by the manufacturer. Failure to comply with proportions and technology will lead to the fact that the jelly does not harden.

Sour cream and cocoa jelly recipe

Ingredients:

Low-fat sour cream - 200 g;
vanillin - 2 pinches;
fine sugar - about 2/3 faceted glass;
natural cocoa powder without sugar - 3 tbsp. l;
water - 125 ml (0.5 cups);
instant gelatin powder - 1.5 tbsp. l;
warm water - 60 ml (3 tablespoons);
butter - 10 g.

Cooking jelly with sour cream and cocoa

Everyone knows how to cook cocoa. If anyone has forgotten, we remind you. Take cocoa powder and a third cup of sugar. We mix. This is so that lumps do not turn out - kneading their business is long and tedious, and jelly will not work with them. Boil half a glass of water, pour into the mixture in parts, little by little, stirring immediately. We put on the stove over a small fire and cook, stirring, until the thick drink boils. After a couple of minutes, turn off the fire, add butter, with it the chocolate layer will turn out shiny. To cool faster, pour into a wide bowl.

Once the cocoa has been boiled, prepare the gelatin. Pour the powder into a bowl or porcelain, metal bowl, add water. We stir. Leave for 10 minutes to soften. Then put in a water bath. We heat, as it heats up, the mass will begin to soften, become liquid. Without bringing to a boil, remove the bowl with gelatin. Pour about a third into hot cocoa and immediately beat with a whisk. The rest is set aside. Well, everything is ready for the first layer.

We take silicone molds or small cups, coffee cups - whatever you can find. We distribute cocoa, pouring into each mold, first a spoonful, then another one at a time, and so on until it runs out. We put in the refrigerator for half an hour.

After 30 minutes, mix sour cream, vanilla and sugar, whisking with a whisk. Do not strive to achieve airiness and turn everything into a cream - we do not need it. We stirred the sugar, dissolved it, filled the entire volume with air bubbles - that's all.

Gelatin, which remained after the chocolate layer, is again heated to a liquid state in a water bath. Pour into sour cream with sugar, whisking vigorously with a whisk.

We get molds with jelly. Pour the sour cream over the dark layer, filling almost to the brim. We put it back in the cold. Let it freeze for at least three hours, but it is better to leave it for the whole day or until tomorrow.

Jelly comes out of silicone molds without problems, you just need to bend the edges and press on the bottom. If you suddenly do not want to go out, dip it in warm water for a couple of seconds and immediately turn it over onto a plate.

As you can see, it turns out a very nice dessert, moreover, it is tasty and easy to prepare. The recipe is useful when you need to prepare all sorts of different treats, but there is not much time, and when you just don’t want to cook something complicated. We hope you enjoy the sour cream and cocoa jelly!

A simple and delicious dessert is the perfect end to a lunch meal. In order not to burden the body with flour products once again, we suggest preparing a small portion of sour cream and cocoa jelly as a sweet dish. This cute dessert has a very delicate texture and a pleasant taste, a bit reminiscent of the popular Italian.

For the recipe, we recommend giving preference to sour cream with a low percentage of fat, so that the dessert does not turn out to be heavy and high in calories. You can form sour cream jelly with cocoa according to the “zebra” principle (as in our example), or you can simply lay out the mass in ordinary layers without any decor.

Ingredients per 1 serving:

sour cream (10-15%) - 250 g;
powdered gelatin - 6 g (1 teaspoon);
boiled water - 4 tbsp. spoons;
cocoa powder - 1 tbsp. spoon;
powdered sugar - 4-5 tbsp. tablespoons (or to taste)

How to make sour cream jelly with cocoa

Pour gelatin into a convenient bowl, pour cold boiled water. Mix and leave to swell. This may take from 5 to 60 minutes (the exact time should be indicated in the instructions on the package).
We immediately combine the entire norm of sour cream with powdered sugar, the dosage of which can be increased / decreased depending on taste preferences. Mix vigorously.
We heat the swollen gelatin in any convenient way for its complete dissolution. You can place a container with a gelatinous mass in a bowl of hot water, in a "water bath" or send it to the microwave. The main thing is not to boil gelatin, otherwise it will lose its properties, and our jelly will not harden! Pour the liquid gelatin mass into the sour cream and mix.
Put about half of the serving of sour cream in another container and mix with cocoa powder. We achieve a uniform coloring of the mass in a light chocolate shade.
We take transparent bowls or other containers. At the bottom pour 1-2 tbsp. spoons of chocolate mass, and on top we apply the same portion of light cream.
Thus, alternating layers of contrasting shades, we fill the container. In this recipe, the ingredients are designed for 1 large or 2 small creamers. If necessary, you can increase the proportions of the products, depending on how many servings you want to receive.
To make sour cream and cocoa jelly look the prettiest, we will make a simple pattern. We take an ordinary toothpick and draw straight lines with its tip from the middle of the dessert to the edge. As a result, we get a kind of "spider web".
We put the bowls on the shelf of the refrigerator so that the sour cream and cocoa jelly is completely frozen. The time can vary from 1 hour to 3-4 hours (depending on the quality of the gelatin and the size of the container used). To speed up the process, you can remove the dessert for 15-20 minutes in the freezer. Only in this case, do not forget to periodically look into the freezer, otherwise the jelly may simply freeze!

As soon as the mass hardens, we remove the dessert from the refrigerator / freezer and proceed to the tasting. Sour cream jelly with cocoa will delight you with a delicate texture and moderately sweet, refreshing taste. Bon appetit!