What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

This post may contain affiliate links. Read my disclosure policy.

Yana wrote in with her mother Vera’s recipe for Ptichye Moloko; a classic and famous Russian desert. What I love about this recipe is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Everyone in my family really enjoyed it. Ptichye Moloko is an adult jello, but you can also make a quick, kid friendly version, by using a flavored Jell-O instead of the chocolate (just make sure the jello is room temp before pouring it over the cream).

Thank you Yana and Vera for sharing this amazing family recipe with us.

Ingredients for the Ptichye Moloko cream base:

2 packets (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)

Birds Milk Jello-2

Ingredients for the Ptichye Moloko Chocolate topping:

5 Tbsp Cocoa powder, unsweetened
5 Tbsp sugar
1 packet (7 grams) unflavored gelatin
5 Tbsp milk
1 cup cold water

Birds Milk Jello

How to make the cream base:

1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.

Birds Milk Jello-12

2. Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).

Birds Milk Jello-5

3. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.

Birds Milk Jello-4

4. With the mixer on, slowly add the warm milk mixture.

Birds Milk Jello-6

5. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

Birds Milk Jello-7

How to make chocolate topping:

1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin. Next, whisk in 1 cup cold water and 5 Tbsp milk.

Birds Milk Jello-13

2. Place over medium heat and bring to a boil while mixing continuously. If you don’t continue whisking, the chocolate may lump and you have to start over (don’t walk away from the mix). The mix should be smooth and well blended. Set the chocolate mix aside and let it cool for 1 hour.

Birds Milk Jello-8

3. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

Birds Milk Jello-13 Birds Milk Jello-14 What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Ptichye Moloko Recipe (Bird's Milk)

4.93 from 65 votes
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Ingredients 

Ingredients for the cream 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)

Ingredients for the Chocolate topping:

  • 5 Tbsp Coco powder, unsweetened
  • 5 Tbsp sugar
  • 1 packet, 7 grams unflavored gelatin
  • 5 Tbsp milk
  • 1 cup cold water

Instructions

  • In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.
  • Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.
  • Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
  • In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
  • With the mixer on, slowly add the warm milk mixture.
  • Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

How to make chocolate topping:

  • In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.
  • Whisk in 1 cup cold water and 5 Tbsp milk.
  • Place over medium heat and bring to a boil while mixing continuously. If you don't continue whisking, the chocolate may lump and you have to start over (don't walk away from the mix). The mix should be smooth and well blended.
  • Set the chocolate mix aside and let it cool for 1 hour.
  • Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

Notes

*Each packet of unflavored gelatin has 2 1/2 tsp or 7 grams of gelatin. You will need 2 packets for this recipe.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Ptichye Moloko (Bird's Milk)
Skill Level: Easy
Cost to Make: $$
Natasha's Kitchen Cookbook

Final Final Picmonkey Hashtag banner

4.93 from 65 votes (21 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Natalya
    April 7, 2025

    Hi Natasha. May I use agar agar for this recipe?

    Reply

    • Natasha's Kitchen
      April 7, 2025

      Hello! I think it would be fin e to use agar agar in place of gelatin. Let us know how it goes!

      Reply

  • Dimitrije
    March 22, 2025

    Hello, i accidentally added more milk instead of water to the chocolate ganache. I just forgot that water is needed, is that a problem?

    Reply

    • Natashas Kitchen
      March 22, 2025

      Hi Dimitrije, water helps balance the flavor and sweetness, it may still work out.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.