A simple, cheap, tasty and healthy dessert is chocolate sour cream jelly. And how to cook it at home, what to combine and serve, I will tell you in detail in this review.
Recipe content:
- Cooking features
- Ingredients
- Step by step cooking
- Video recipe
Many people absolutely undeservedly ignore sour cream jelly, although in vain! The recipe is incredibly simple, and the result is amazing. In addition, you can endlessly experiment with this delicacy, for example, add cottage cheese, fruits, cocoa. Sour cream jelly can be confidently attributed to festive desserts. Appealing in appearance, very tasty and tender. It is served for a feast along with exquisite dishes. In addition, the calorie content of sweetness is low, which is also considered one of their advantages.
Features of the preparation of chocolate-sour cream jelly
- Less fatty sour cream whips better. Therefore, preference should be given to store sour cream rather than homemade sour cream.
- Food mixes better, and sugar dissolves well if the ingredients are at room temperature. Therefore, everything you need for jelly must be taken out of the refrigerator in advance.
- An ideally fluffy mass, reminiscent of a soufflé, is obtained by whipping sour cream with a whisk: with a mixer or blender.
- Gelatin must be prepared. It cannot be simply poured into the mass, so it will not solidify. The technique of working with gelatin is described in detail on the manufacturer's packaging.
- Caloric content per 100 g - 237 kcal.
- Servings - 10 small
- Cooking time - 10 minutes - cooking, 2 hours - hardening
Ingredients:
- Sour cream - 500 ml
- Sugar - 5 tablespoons or to taste
- Cocoa powder - 1 tablespoon
- Dark chocolate - 50 g
- Gelatin - 30 g
Step by step preparation of chocolate sour cream jelly
1. Soak the crystals of gelatin powder in 50 ml of cold water.
2. Stir the contents and leave to swell. When the lumps grow in size, about 3-4 times, heat the gelatin in a water bath so that it completely dissolves. This can be done in the microwave by setting the minimum time. You can start with 15 seconds, and knead the gelatin each time. It should neither boil, nor remain undissolved, tk. in each case it will not thicken the mass badly or not at all.
3. Pour sour cream into a mixing bowl / bowl and add sugar. If you have powdered sugar, it is best to use it. It will dissolve faster and better.
4. Beat the mass with a mixer until it expands in volume and thickens. Do this process for at least 5-7 minutes.
5. Pour cocoa powder into the mixture and beat again until it is completely dissolved. Depending on the amount of cocoa used, the color of the jelly will be intense. I preferred the dessert to be slightly brown, so I put in 1 tbsp. powder. If you want the delicacy to be rich in chocolate color, then alternately add a portion of cocoa and knead the mass until the desired shade is obtained.
6. Pour the dissolved gelatin into the sour cream mass and beat the components with a mixer so that it dissolves well throughout the volume. I recommend adding gelatin through a sieve or cheesecloth, in case there are still undissolved crystals. Then they will not fall into the sweetness.
7. Grind the chocolate with a knife or grate, add to the sour cream jelly and stir.
8. Next, shape the jelly as you like. Can be decorated with one large cake, fill glasses or glasses. I preferred to use silicone molds. It is easy to extract a treat from them, and many small cakes are obtained, which is especially convenient if there are a large number of eaters at home.
9. Send the dessert to the refrigerator to cool for 2-3 hours. Then garnish with cocoa powder and serve. If you cook sweetness in glasses, then serve it in them.
See also a video recipe on how to make sour cream-chocolate jelly.
