Sour cream and cocoa jelly

2 servings
3 hours

Measure the ingredients.

Pour the gelatin with boiled water and leave to swell. The amount of gelatin you can have is different - it differs in quality, variety, and manufacturers. Therefore, read the instructions on its packaging and add gelatin on it.

Combine sour cream with powdered sugar and mix.

Warm gelatin until completely dissolved.

Pour gelatin into the sour cream mixture. Mix.

Divide sour cream into two equal parts. Sieve the cocoa in one part and quickly mix until homogeneous.

Put 1-2 tbsp. l. chocolate mass, and on top we apply the same portion of white cream. Alternating layers, fill creamanques. On the contrary, you can start with a white layer.

Then, on the surface of the cream, make a pattern in the form of a spider web: draw straight lines from the center to the edges with the tip of the toothpick. Put dessert in the refrigerator for 2-3 hours.