Ptasie mleczko is one of the most famous Polish sweets. It was originally invented by Jan Wedel in 1936. This chocolate-covered candy filled with milk soufflé is absolutely delicious! It may not be so easy to buy it when abroad, that’s why I came up with this homemade ptasie mleczko recipe.
About Polish Ptasie Mleczko
The name of this candy literally means “bird’s milk”. It comes in different flavors. Some of the most popular are:
Recently, E.Wedel introduced many new flavors including:
- sweet cream with strawberry jelly inside (I love it!)
- strawberry shake
- caffe frappe
- caffe latte
- mango shake
- peanut butter
- creme brule
To be honest, I still think the original 3 flavors are the best!
Ptasie mleczko taste best when served cold. I like to remove the chocolate first with my teeth until there’s only the milky mousse left. Then I can keep it in my mouth until dissolves completely. Yum!
About Ptasie Mleczko Recipe
I’ve been trying really hard to come up with a perfect homemade Ptasie Mleczko recipe. It wasn’t easy!
A few month ago I’ve found the recipe for Polish ptasie mleczko at my grandma’s handwritten cookbook. The base was made of egg whites. I wasn’t comfortable with sharing the recipe that contains raw eggs, as I knew some of you would like to make these chocolate-covered marshmallows for your kids.
Then I thought aquafaba (the chickpeas water) works exactly like the egg whites. I’ve tried to make ptasie mleczko with beaten aquafaba and agar but it was a complete disaster.
Then, a few days ago, when I was taking a shower I came up with another idea- making ptasie mleczko from the beaten heavy cream! That, finally, worked out! The taste of the candies is very similar to the original ones and it’s safe to eat.
Ptasie Mleczko Recipe
- 1 cup (230ml) of heavy cream
- 4½ tsp of gelatin
- 4 tbsps of powdered sugar
- 5oz (150g) of milk chocolate
- Mix the gelatin with a bit of hot water until it dissolves completely.
- Beat the chilled heavy cream until stiff.
- Add powdered sugar and mix again.
- Add gelatin and mix again.
- Pour the mixture to any baking tray covered with plastic wrap. Make sure you shape it in the rectangular or square shape.
- Put it in the fridge for about 60 minutes, until it sets.
- In the pot, melt the chocolate with a bit of milk.
- When the heavy cream mixture is ready, cut it into cuboids.
- Using the kitchen silicone brush, cover each cuboid with chocolate.
- Refrigerate until the chocolate solidifies. Serve cold!
- You will get about 16 pieces of ptasie mleczko from this recipe.
- If you add cocoa, you will get chocolate ptasie mleczko. Add a few drops of vanilla flavor to get vanilla ptasie mleczko.
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 38mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 4g
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