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.

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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)

4.92 from 61 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Ingredients 

Ingredients for the 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)

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Ptichye Moloko (Bird's Milk)
Skill Level: Easy
Cost to Make: $$
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Mira
    May 13, 2024

    Hello Natasha. Love your recipe! Is it possible to make this recipe dairy free ?

    Reply

    • Natashas Kitchen
      May 13, 2024

      Hi Mira, I have not tried a dairy free substitute to advise if its possible.

      Reply

  • Dina
    March 30, 2024

    I like to use heavy cream, unflavored gelatin and real good dark chocolate melted over steam bath as the top layer instead of cocoa.

    Reply

  • Hannah
    February 26, 2024

    I haven’t tried this recipe yet, but after the cake chills, how do you get it out of the glass dish if you wanted to display it? I’m afraid it may break the chocolate layer. Any suggestions?

    Reply

    • Natashas Kitchen
      February 27, 2024

      Hi Hannah, the cooking spray prevents the jello from sticking to the dish, don’t skip that step. I like to cut the cake into cubes and then use a spatula to take them out. Often people like to serve it in the glass dish too. I hope that helps.

      Reply

  • Olga
    November 27, 2023

    I could not find anyone in the comments trying this recipe whipped heavy whipping cream, so I decided to try it with a 1/4 batch.I mixed the gelatin with milk as directed, then let it cool to almost to room temperature (I also added some instant coffee to the milk mixture because I like my birds milk coffee flavored) , . Meanwhile I whipped 4oz with a couple tablespoons of powder sugar till almost stiff peak, then added the 4 oz sour cream, whip if a couple more rounds, and then added the milk mixture. Again, mix everything together and refrigerate. It does work. The texture was slightly different then the original, but my husband said he actually preferred this. Obviously if you were making the full recipe you would beat 16 oz heavy cream.

    Reply

    • Natasha's Kitchen
      November 28, 2023

      Thanks for sharing, Olga. Great to hear that you were able to make it work!

      Reply

  • Terri I.
    November 14, 2023

    Loved the Ptichye Moloko Recipe (Bird’s Milk). Was easy to make and a new change for dessert. Nice change from rich, heavy desserts.

    Reply

    • Natashas Kitchen
      November 14, 2023

      I’m so glad you enjoyed it, Terri!

      Reply

  • Christina
    November 6, 2023

    Hello Natalie. For this recipe, how many servings is in this recipe?

    Reply

    • Natashas Kitchen
      November 6, 2023

      Hi Christina, this recipe makes about 12 servings.

      Reply

      • Christina Jourev
        November 9, 2023

        Hello Natasha. I need to make bird’s milk recipe into the cups to the party. How munch 12 serving is?
        Like 1 block of jello is 12 serving?

        Reply

        • NatashasKitchen.com
          November 9, 2023

          Hi Christina! I have not made this into individual servings. I made this in a 11 x 13 glass baking dish and then cut it into 12 even servings.

          Reply

  • Jcs
    October 22, 2023

    I made this again this weekend on a whim. My daughter wanted strawberries in it, so we added a layer of diced strawberries between the layers. Diced the strawberries and then patted them dry before pressing them into the cream layer before the first chilling. Then we did 1.5x the chocolate topping to get a fuller coverage. It was amazing. I highly recommend it. Thank you for the inspiration.

    Reply

    • Natasha's Kitchen
      October 22, 2023

      Sounds delicious! I’m happy that you loved the results!

      Reply

  • Serena
    January 14, 2023

    It’s really easy to make and delicious. My sister made this for me during her cooking phase and I loved it, now its one of my favorite dishes. Thank you!

    Reply

    • NatashasKitchen.com
      January 15, 2023

      You’re very welcome. Serena!

      Reply

  • Vika
    November 17, 2022

    I am from Moscow and grew up with this but it always had narrow cake layer at the bottom? I am sure there are many different recipes though!
    Will try this one but still add cake layer 🙂

    Reply

  • Amber M Reed
    May 22, 2022

    I want to make this with diabetes people in mind, can I use sugar substitutes and non dairy milk? Do I need a mixer, or can I do everything by hand?

    Reply

    • Natasha's Kitchen
      May 22, 2022

      Hi Amber, I have not tried those substitutes but maybe others can share them with us here.

      Reply

  • Ilana
    February 4, 2022

    Love this cake. Made it a few times and it was delicious . Thank you Natasha for this recipe.

    Reply

    • NatashasKitchen.com
      February 5, 2022

      You’re very welcome!

      Reply

  • GoodChef
    November 25, 2021

    Great Recipe! Favorite dessert! Never turns out clumpy if mixed very well with whisk. People always ask me for this recipe. “Cost to make” needs to be updated (or removed). Cost is double now.

    Reply

    • Natashas Kitchen
      November 25, 2021

      I’m glad you enjoyed it! Thank you so much for sharing that with me.

      Reply

  • Елена Косырева
    November 1, 2021

    Hi, Natasha!
    Can I substitute cool whip with whipped cream (if it will be bitten like a cream?)?

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Hi there, I haven’t tested anything else, to be honest. I have it on my to-do list to try with whipped cream but without trying something else, I can’t really recommend anything. There is a product called “truwhip” which is a more natural variation of cool whip which you might try. I hope that helps!

      Reply

  • Alisha
    July 14, 2021

    Hi Natasha!
    Love this recipe. Is there anyway I can make the topping “milk chockolate” testing like, not dark chocolate, as is in this recipe? Please please advise!
    So thankful for all your recipes:)

    Reply

    • Natasha's Kitchen
      July 15, 2021

      Hello Alisha, that might work but have I haven’t really tested that yet to advise. If you do an experiment please share with us how it goes!

      Reply

  • Sean Doyle
    December 26, 2020

    Awesome. We just made this dessert for our Ukranian/Russian themed Christmas lunch and it was fantastic. We are still enjoying it post-Christmas so it is the gift that keeps on giving. Thank you so much, Natasha from Ipswich, Australia.

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Sean!

      Reply

    • Anna Dzhincharadze
      September 1, 2021

      Hi Sean,

      It was very delightful, pleasant to learn that you do such a great idea Christmas lunches. I think, I will do that too. Choosing any Country and learning about their food and than cooking it! I can do it with my daughter 🙂 By the way, this recipe is my favorite from childhood! Ptichye Moloko. I am originally from Moscow, Russia but living in the USA for the last 20 years.

      Anna D.

      Reply

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