This two-layer berry sour cream dessert is cool, creamy and beautifully simple, with a silky white layer and a rich chocolate layer studded with berries. It looks like a patisserie treat, yet it sets in the fridge with very little hands-on time. If you love creamy desserts, try our Baked Sour Cream Cheesecake and these Quick Berry Sour Cream Cupcakes next.
Ingredients
- 640 g (2 2/3 cups) sour cream (18-20%)
- 120 g (1/2 cup + 2 tbsp) sugar
- 17 g gelatin
- 250 ml (1 cup) water
- 70 g (2.5 oz) dark chocolate
Instructions
- First layer: soak the gelatin per package; let bloom, then dissolve with heat. Mix the sour cream with the sugar until dissolved. Pour in the dissolved gelatin; mix smooth. Set aside 300 g in a separate cup. Pour the rest into serving glasses (a spouted cup helps) and chill until fully set (or 30 minutes in the freezer).
- Second layer: melt the chocolate. Stir 5 spoonfuls of the reserved sour-cream mixture into the warm chocolate; mix smooth. Combine with the rest of the reserved mixture; mix thoroughly. Pour as the second layer into the glasses.
- Chill until fully set.
Tips
- Make sure the first layer is completely set before adding the second, so the layers stay clean and distinct.
- Temper the chocolate with a few spoonfuls of the sour cream mixture first, as in the recipe, to avoid lumps.
- For food-safety and storage guidance, see usda.gov and serve the dessert well chilled.
Nutrition: per 100 g: 101 kcal, protein 8.9 g, fat 3.7 g, carbs 7.3 g