You will need:
juice - 2st.
gelatin - 1 tbsp.
concentrated milk - 1b.
chocolate - 100gr.
sour cream - 3 tablespoons
Filling.
Gelatin fill with juice and leave in a cool place for 1 hour. When the gelatin swells, add another glass of juice and put on a slow fire. Cook until gelatin dissolves.
When the gelatin has cooled, gradually pour concentrated milk into it, whisking it until the foam appears.
The resulting mass must be poured into molds and left in the refrigerator for 6 hours. It is important not to grit a lot.
Glaze.
Put the stuffing on the board.
Melt the chocolate with the addition of sour cream on low heat. Fill the resulting mass with one side of the chocolates, refrigerate in the refrigerator until the glaze becomes solid. Then repeat with the other side.