This is one of those desserts I pull out whenever I want something sweet but don’t feel like baking anything. It comes together with just a few simple ingredients, and it always looks so pretty when you slice into it. The white and chocolate layers swirl together into this gorgeous zebra pattern, and the dessert itself is light, creamy, and just melts in your mouth. Nobody ever believes it took me about seven minutes of actual work.
- 2 cups full-fat sour cream
- 2/3 to ¾ cup powdered sugar
- 1 packet unflavored gelatin (about 2½ tsp)
- 1/3 cup water
- 1 heaping tablespoon cocoa powder
Sprinkle the gelatin over the room-temperature water and let it sit for a few minutes to bloom. While that happens, put the cold sour cream in a deep bowl, add the powdered sugar, and beat it with a hand mixer until it’s smooth and fluffy.
Once the gelatin has swelled up, melt it gently in the microwave or over a water bath until it’s completely liquid. Don’t let it boil. Let it cool down for a minute or two.
Divide the sour cream mixture into two equal bowls. Leave one bowl plain. To the other, add the cocoa powder, but stir the cocoa together with a little spoonful of the sour cream first to make a smooth paste before mixing it into the rest. That keeps it from going lumpy.
Pour half the melted gelatin into each bowl and give each one a quick beat to combine.
Now grab your serving glasses or silicone molds. Spoon in a little of the white mixture, then a little of the chocolate, then white again, alternating back and forth so the layers stack up. If you want that pretty marbled look, drag a toothpick through the layers a few times to create swirls.
Cover the molds with plastic wrap and refrigerate for about an hour, until completely set. Turn them out or serve straight from the glasses, and enjoy.
