Step 1

In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.

Step 2

Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.

Step 3

Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).

Step 4

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.

Step 5

With the mixer on, slowly add the warm milk mixture.

Step 6

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.

Step 7

In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.

Step 8

Whisk in 1 cup cold water and 5 Tbsp milk.

Step 9

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.

Step 10

Set the chocolate mix aside and let it cool for 1 hour.

Step 11

Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.