Best 2 Chocolate Blancmange Recipes
Chocolate blancmange is a classic dessert with a creamy, smooth texture and a rich chocolate flavor. It is made with milk, sugar, cornstarch, chocolate, and vanilla extract, and can be served with various toppings such as fresh berries, whipped cream, or chocolate shavings. This versatile dessert can be made in a variety of ways, from simple and classic to more elaborate and creative. Whether you prefer a traditional recipe or something a bit more unique, there is sure to be a chocolate blancmange recipe that will satisfy your cravings. Explore our collection of recipes to find the perfect one for your next special occasion or just for an indulgent treat.
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CHOCOLATE BLANCMANGE
Recently I was given a box of old cookbooks and cooking magazines. (yea!) This yummy and impressive looking recipe comes from one of those-Family Circle Great Desserts. Chill time is 3 hours.
Provided by Kaarin
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
- Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
- Remove from heat, and stir in vanilla.
- Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
- When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
- Garnish with whipped cream if desired.
CHOCOLATE BLANCMANGE
Steps:
- 1. Blend the cornflour to a smooth paste with 30 ml (2 tbsp) of the milk. 2. Boil the remaining milk and add itto the paste, stirring well. 3. Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar and chocolate to taste. 4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit.
Tips for Making Chocolate Blancmange:
- Use high-quality chocolate. The better the chocolate, the better the blancmange will be. Look for a chocolate with a high cocoa content (at least 70%) and a rich, dark flavor.
- Bloom the gelatin. Blooming the gelatin means soaking it in cold water until it softens. This helps to prevent the gelatin from clumping when it is added to the hot milk mixture.
- Use whole milk. Whole milk will give the blancmange a richer flavor and creamier texture than skim or low-fat milk.
- Don't overcook the milk mixture. The milk mixture should only be heated until it is just simmering. Overcooking the milk mixture can cause the gelatin to lose its thickening power.
- Strain the milk mixture. Straining the milk mixture will remove any lumps of gelatin or chocolate.
- Chill the blancmange for at least 4 hours. The blancmange needs to be chilled for at least 4 hours, or overnight, before serving. This will give the gelatin time to set and the flavors to develop.
- Serve the blancmange with your favorite toppings. Whipped cream, fresh berries, and chocolate shavings are all popular toppings for chocolate blancmange.
Conclusion:
Chocolate blancmange is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a few simple tips, you can make a chocolate blancmange that will impress your friends and family.
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