Many housewives recently completely undeservedly ignored the recipe for jelly from cocoa and sour cream. We will name a few reasons why you should cook it. Firstly, the dish does not require the use of expensive ingredients, secondly, it is not particularly high-calorie, thirdly, the appearance of jelly is simply delicious and appetizing, fourthly, it is very useful for children. And one more argument - the product will not contain any harmful additives, dyes, because you yourself will make jelly from cocoa and sour cream. A recipe with a photo of the finished dish is presented in our article.
Essential Ingredients
As we said, there is no need to buy anything expensive for a dish. You only need to purchase:
- Sour cream (1 liter). Many people mistakenly believe that it is best to take homemade fatty foods. Although wonderful and store sour cream with a fat content of 21% or even 15%.
- Powdered sugar. You will need approximately 150 grams of product.
- Gelatin. Enough will be 20 grams.
- Cocoa. Powder needs very little - literally 2-3 tablespoons.
As you can see, the recipe for jelly from cocoa and sour cream does not imply the use of a large number of ingredients. Using the presented list of products, you will get four servings as a result. If you are preparing chocolate jelly from cocoa and sour cream for a children's holiday, where there will be many guests, then calculate the number of ingredients accordingly.
Start the process
The first step is to soak the gelatin in water at room temperature (very little liquid is needed - 100 ml). Now you should set aside the product for further swelling, and in the meantime it is advisable to mix powdered sugar with sour cream. Next, you need to put the resulting mass on the stove, turn on a very small fire. Now carefully monitor the product, stir constantly. It is necessary that the sweet ingredient is completely dissolved, but in no case should the mixture be allowed to boil. Otherwise, the dairy product will simply curl up, everything will be spoiled. When the sugar has completely dissolved, it is necessary to remove the mass from the fire and pour gelatin into it with a thin stream. Now you should thoroughly mix everything to get a homogeneous mass. After that, you need to take another container and divide the mixture into two identical parts. The recipe for jelly made from cocoa and sour cream allows you to make a dessert very simply and quickly, but it is better to do it at night so that the product completely cools down and acquires the desired consistency.
What do we do next?
So, we have sour cream in two containers. In one of them, add the indicated amount of cocoa and mix well. Now you need to wait for the mass to cool slightly and acquire room temperature.
How to fill molds?
It’s not enough to know how to make jelly from cocoa and sour cream, you also need to make everything beautifully so that the dish looks appetizing. Now it's time to take the molds and pour the first layer to the bottom. Note that you yourself must decide whether it will be white or brown. Next, you need to remove the containers with the first layer poured into the refrigerator for about 10 minutes. After the specified time, you need to remove them and fill the second layer. Now we put them in a cold place, only for a few hours. This way you get 2 layers. If you want to make a larger number of them, then each new layer should be left in the refrigerator for 10 minutes until partially solidified.
Jelly recipe with cocoa, sour cream, cottage cheese and fruit
This dessert is also very tasty, beautiful. He will surely appeal not only to kids, but also to adults. You need the following ingredients:
- sour cream of any fat content - 250 g;
- fresh cottage cheese - 400 g;
- sugar - 1 cup;
- instant gelatin - 1 sachet;
- water - about 1 glass;
- cocoa - 2-3 tablespoons;
- peach - fresh, canned - 2-3 pcs.
How to make a dessert?
About how to make jelly from cocoa and sour cream, we described above. There is also nothing complicated, just add a few ingredients. So, first you need to dissolve the gelatin in the indicated amount of water, place the container on the fire, warm it up well (but do not boil), then remove from the stove and cool. In order not to lose time, while you can cut into cubes (or slices) peaches. Now we need to take another container, mix the cottage cheese, sour cream, sugar in it, and then pour in the cooled gelatin. You need to mix everything well.
We fill in forms
Next, you need to take the containers that you have chosen to fill, put fruits on the bottom, fill the first layer. As a result of this manipulation, you should have 50% of the mixture, to which you need to add cocoa and mix. Tanks with the first layer should be refrigerated for 15 minutes, and then removed and pour the chocolate layer. That's all. Leave the molds in a cold place until completely solidified.
Tricks and secrets
In this article, we presented you a recipe for cocoa and sour cream jelly, as well as another option with the addition of other ingredients. To get everything right the first time, you need to know some tricks.
- The lower the fat content of sour cream used to make the dessert, the faster the dish will solidify.
- Be sure to wait until the gelatin swells completely. If you hurry, the mass will not freeze well, and you will not get jelly, but an incomprehensible mixture. Lumps of gelatin should increase at least 3-4 times.
- You can and should use any fruit, but do not take pineapple and kiwi. They emit a lot of juice, because of which the mass will turn out not dense, but watery. It is also advisable to clean such products not only from seeds, but also from crusts and peels.