Today we're making a European dessert

that's known as Pitchye Moloko,

and it's such a treat!

It has a mousse-like creamy base

with a velvety smooth chocolate topping.

It's an elegant and impressive dessert

that's surprisingly easy to make!

I always start with the chocolate sauce

to give it time to cool.

So in a small saucepan whisk together

five tablespoons of sugar, five tablespoons of cocoa powder,

and one packet of unflavored gelatin.

(bouncy upbeat music)

Add one cup of cold water and five tablespoons of milk

and whisk until combined.

Place the mixture over medium heat

and bring to a boil while mixing constantly.

If you don't continue whisking the chocolate might lump up

so don't walk away from it.

When you see a steady boil take it off the heat

and let it cool to room temperature.

Now, onto making the vanilla mousse.

In a small saucepan combine one cup of milk,

a teaspoon of vanilla extract,

and two packets of gelatin and whisk those together.

Now place the pan over medium heat

and continue whisking until it starts steaming.

Do not boil the mixture!

There is definitely steam coming off the top

so, I'm going to take it off the heat

and transfer to a separate container to cool faster.

Once that mixture is warm, and no longer hot,

I'm going to beat one cup of heavy whipping cream

on high speed until it's thick and fluffy.

Also, don't wash that mixer just yet,

because you'll need it again.

In a separate dish combine 16 ounces of sour cream,

and one cup plus two tablespoons of sugar.

Stir those together until well blended,

then fold in the whipped cream.

Now with the mixer on low speed

slowly drizzle in your warm milk mixture,

and it should be just barely warm at this point.

Mix for an additional 30 seconds to make sure

it's well incorporated.

And because the mixture sets quickly you want to

divide it right away between your serving glasses.

Refrigerate for at least 30 minutes or until it's just set.

Then you're ready to pour the chocolate sauce over the top.

Spoon about three to four tablespoons over each cup.

Set raspberries over the top then refrigerate your desserts

for four to five hours or until completely set.

My dessert is set and I'm ready for the taste test.

Here we go!

Not going to lose any time.

(moans)

This is so good!

I love how the chocolate really cuts

through the sweetness of the mousse.

And that mousse is so fluffy and flavorful!

Wow, and make sure you don't miss those raspberries

because that tangy bite is irresistible!

You know you can also divide these into smaller cups

and serve them at a party.

It also makes for a really romantic dessert,

think Valentines Day!

Now, I'm going to take my portion here

go cozy up on the couch with it and finish it off!

(laughs)

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And, thanks for joining me in my kitchen!