Description
Ptichye Moloko, also known as Bird’s Milk, is a classic Eastern European dessert featuring a delicate, airy sour cream and whipped topping base, combined with a rich, smooth chocolate layer. This no-bake dessert sets into a creamy, mousse-like texture, making it a delightful treat for chocolate lovers looking for a light yet indulgent dessert.
Ingredients
Scale
Gelatin Base
- 2 packets (or 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)
Chocolate Topping
- 5 Tbsp unsweetened cocoa powder
- 5 Tbsp sugar
- 1 packet (7 grams) unflavored gelatin
- 5 Tbsp milk
- 1 cup cold water
Instructions
- Prepare Gelatin Mixture: In a small saucepan, combine the 2 packets of unflavored gelatin with 1 cup of milk. Whisk continuously over medium heat until the mixture just begins to steam. Do not allow it to boil. Remove from heat and set aside to cool.
- Prepare Baking Dish: Spray an 11 x 13 inch glass baking dish with cooking spray to prevent the dessert from sticking.
- Mix Cream Base: In the bowl of an electric mixer on medium speed, whisk together the 1 cup sugar, sour cream, and cool whip until well blended and smooth.
- Incorporate Gelatin: With the mixer running, slowly add the warm gelatin and milk mixture to the cream base. This helps integrate the gelatin evenly for setting.
- Set Cream Layer: Pour the mixture immediately into the prepared baking dish, smoothing the top evenly since the layer will be thin. Cover and refrigerate to set while you prepare the chocolate topping.
- Prepare Chocolate Gelatin Mixture: In a small bowl, combine 5 tablespoons cocoa powder and 5 tablespoons sugar with the packet of gelatin. Add 5 tablespoons milk and 1 cup cold water. Whisk to dissolve completely.
- Heat Chocolate Mixture: Transfer the chocolate mixture to a saucepan and warm over medium heat, whisking constantly until the gelatin dissolves and the mixture is smooth. Do not boil. Remove from heat and let it cool slightly but still liquid.
- Add Chocolate Topping: Carefully pour the warm chocolate topping evenly over the set cream layer. Return the dessert to the refrigerator and chill until fully set, usually several hours or overnight.
Notes
- Do not boil the gelatin mixtures to avoid breaking down the gelatin’s setting properties.
- Ensure the cocoa powder is unsweetened for the best balance of flavors.
- Use full-fat sour cream and cool whip for optimal texture and flavor.
- Allow the dessert to chill thoroughly for at least 4 hours to ensure it fully sets.
- This dessert is best served cold and can be sliced into squares for serving.
