Creamy Cocoa Jelly with Decorative Cobwebs

Surprise your guests with beautifully decorated jelly. This jelly from sour cream and cocoa can be made one color, and you don’t have to bother with dividing it into two parts, but I’m not used to taking the easy way. In addition, I wanted to learn how to make cobwebs on desserts — to my shame, I have never done this. This jelly is perfect for the New Yearʼs table or Valentineʼs Day.
cook time: 3h
Gavin Tanner
Creamy Cocoa Jelly with Decorative Cobwebs

Nutrition Facts (per serving)

230
Calories
12g
Fat
23g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Water 80 ml
Cocoa 1.5 tbsp
Sour cream (10-15% fat content) 350 g
Powdered sugar 120 g
Gelatin (approximately! see instructions on package) 2 tbsp

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Pour boiled water over the gelatin and leave to swell. The amount of gelatin you have may be different — it differs in quality, variety, and manufacturers. Therefore, read the instructions on its packaging and add gelatin according to it.

Step 3

Step 3
Combine sour cream with powdered sugar and mix.

Step 4

Step 4
Heat the gelatin until completely dissolved.

Step 5

Step 5
Pour gelatin into sour cream mixture. Mix.

Step 6

Step 6
Divide the sour cream into two equal parts. Sift cocoa into one part and stir quickly until smooth.

Step 7

Step 7
Place 1-2 tbsp on the bottom of the bowls. l. chocolate mass, and apply the same portion of white cream on top. Alternating layers, fill the bowls. Alternatively, you can start with a white layer.

Step 8

Step 8
Next, make a spider-web pattern on the surface of the cream: use the tip of a toothpick to draw straight lines from the center to the edges. Place the dessert in the refrigerator for 2-3 hours.

Additional rubrics

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