Creamy Cocoa Dessert with Berry Kissel

This delightful dessert combines a rich, creamy cocoa base with a tangy berry kissel, creating a harmonious balance of flavors. The creamy cocoa layer is made with sour cream, sugar, and cocoa, offering a smooth and velvety texture. The berry kissel, a classic fruit sauce, adds a refreshing and slightly acidic contrast, perfect for complementing the sweetness of the cocoa cream. Preparation requires several hours to set, ideal for making ahead of time and allowing flavors to meld. The gelatin in the recipe helps firm the cocoa cream, while the kissel provides a lovely colorful topping. This dessert is not only flavorful but also visually striking, with a deep brown cocoa base leading to a vibrant red kissel layer. It's a feast for both the eyes and the taste buds and makes for a wonderful ending to a meal. Whether served in elegant dessert bowls or large family-style forms, it's sure to impress. Its nostalgic, comforting taste can easily become a family favorite, evoking memories of traditional desserts. Treat yourself and your loved ones to this homemade delight that lovingly combines taste, texture, and visual appeal.

Ingredients

Cocoa Cream:

900 g sour cream
150 g sugar
40 g cocoa powder
15 g gelatin

Kissel:

450 ml red currant juice (or any other tart juice)
1500-1700 ml water
2 tbsp potato starch

Preparation Time

Total Time: About 600 minutes (including set-up time)

Step-by-Step Instruction

Prepare the Cocoa Cream: In a large mixing bowl, combine the sour cream, sugar, and cocoa powder. Use a mixer to beat the mixture until it doubles in volume, ensuring smoothness and an even consistency.
Dissolve the Gelatin: Following package instructions, dissolve the gelatin in a small amount of water, then allow it to cool slightly.
Combine Gelatin with Cocoa Mixture: Gently stir the dissolved gelatin into the cocoa mixture, ensuring it is well incorporated, and pour it into your chosen serving dish or mold.
Chill the Cocoa Cream: Cover the dish and place it in the refrigerator for several hours or overnight, allowing it to set and become firm.
Prepare the Kissel: In a medium saucepan, pour the red currant juice and an appropriate amount of water. Bring the mixture to a simmer, skimming any foam that surfaces.
Thicken with Starch: Dissolve the potato starch in a small amount of cold water, then slowly drizzle it into the simmering juice while stirring constantly to prevent lumps.
Cook and Cool the Kissel: Allow the mixture to cook for an additional 3-4 minutes until thickened. Remove from heat and let it cool.
Assemble the Dessert: Once the cocoa cream has set, carefully pour the cooled kissel over the top, allowing it to gently spread and cover the cocoa layer.
Final Set: Return the assembled dessert to the fridge to firm up the kissel layer for at least an hour.
Serve and Enjoy: Slice or scoop the dessert into serving dishes, and garnish with fresh berries if desired.

Tips

Substitution: Use Greek yogurt in place of sour cream for a twist in flavor and texture.
Gelatin Tip: Ensure gelatin is completely dissolved to avoid lumps.
Storage: This dessert can be prepared a day in advance to enhance flavor melding.

Nutritions

Calories: Approximately 250 per serving
Protein: 4g
Fats: 12g
Carbohydrates: 28g

Variations

For a Vegan Version: Substitute gelatin with agar-agar and use plant-based cream.
Add Spices: Cinnamon or vanilla can be added to the cocoa cream for extra depth.
Different Juices: Experiment with different tart juices like cranberry or pomegranate for the kissel.

Serving Suggestions

Pair with: Freshly brewed coffee or tea.
Garnish with: Fresh berries, mint leaves, or a dusting of powdered sugar.
Complement with: Light shortbread or butter cookies for a crunch contrast.

Best Places

Café de Flore - A classic Parisian café offering exquisite desserts and a chic atmosphere. Location: 172 Boulevard Saint-Germain, Paris, France.
Ladurée - Known for its luxurious pastries and elegant setting. Location: 16 Rue Royale, Paris, France.
Pasticceria Marchesi - Offers traditional Italian sweets in a beautiful setting. Location: Via Santa Maria alla Porta, 11/a, Milan, Italy.
Demel - A Vienna institution known for its timeless desserts. Location: Kohlmarkt 14, 1010 Vienna, Austria.
Condé Nast Traveler’s café - Combining traditional recipes with modern twists. Location: 4, rue de Fleurus, Paris, France.
Bettys Café Tea Rooms - Famous for their afternoon tea and classic environment. Location: 1 Parliament St, Harrogate HG1 2QU, UK.
Angelina Paris - Renowned for their rich pastries and serene ambiance. Location: 226 Rue de Rivoli, Paris, France.
Café Sacher - Famous for their Sachertorte, located in Vienna’s vibrant city center. Location: Philharmoniker Str. 4, 1010 Vienna, Austria.
Cafe Central - A beautiful café with a history of serving exceptional cakes. Location: Herrengasse 14, 1010 Vienna, Austria.
Konditorei Buchwald - Known for their Baumkuchen, a unique cake. Location: Bartningallee 29, Berlin, Germany.