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Yana wrote in with her mother Vera’s recipe for Ptichye Moloko; a classic and famous Russian desert. What I love about this recipe is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Everyone in my family really enjoyed it. Ptichye Moloko is an adult jello, but you can also make a quick, kid friendly version, by using a flavored Jell-O instead of the chocolate (just make sure the jello is room temp before pouring it over the cream).

Thank you Yana and Vera for sharing this amazing family recipe with us.

Ingredients for the Ptichye Moloko cream base:

2 packets (14 grams) unflavored gelatin

1 cup milk

1 cup sugar

16 oz tub of sour cream

16 oz tub of cool whip, refrigerated (not frozen)

Ingredients for the Ptichye Moloko Chocolate topping:

5 Tbsp Cocoa powder, unsweetened

5 Tbsp sugar

1 packet (7 grams) unflavored gelatin

5 Tbsp milk

1 cup cold water





How to make the cream base:

1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.

2. Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).

3. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.

4. With the mixer on, slowly add the warm milk mixture.

5. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

How to make chocolate topping:

1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin. Next, whisk in 1 cup cold water and 5 Tbsp milk.

2. Place over medium heat and bring to a boil while mixing continuously. If you don’t continue whisking, the chocolate may lump and you have to start over (don’t walk away from the mix). The mix should be smooth and well blended. Set the chocolate mix aside and let it cool for 1 hour.

3. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.