Beat the cold sour cream with the powdered sugar and vanilla until you get a smooth cream. Put the prepared cream in the fridge.
Pour the gelatin into a bowl, add 2 tbsp (30 ml) cold water and leave it to swell.
Melt the chocolate and butter in the milk in a water bath. Put the bowl of gelatin in a water bath to dissolve well.
Gradually pour the dissolved gelatin into the chocolate milk. Add 1 capful of the cognac and stir well. Leave it to cool for 10-20 min.
Meanwhile, distribute the sour cream mixture into dessert cups, add 2-3 tbsp strawberry or blueberry jam and pour on the chocolate jelly on top. Do this for all the cups.
You can decorate with biscuits and grated chocolate. Put the prepared creams in the fridge so the gelatin can set well.
I got 3 cups of dessert from these ingredients. Bon appetit!