Chocolate Blancmange Recipe

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5 from 2 votes

The deliciously smooth chocolate pudding with a very long history.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American, Australian, British, European, middle eastern, New Zealand

Servings: servings

Calories: 221kcal

Author: Libby Hakim

Equipment

jelly mould, glass serving bowl/dishes or ramekins

Ingredients

2 ½ cups full cream milk (625ml)
2 tablespoons caster sugar (35 grams)
⅓ cup cornflour (45 grams)
1 tablespoon cocoa (7 grams)
40 grams dark chocolate, grated finely (plus a little extra for decorating, if desired)
1 teaspoon vanilla extract

Instructions

Prepare the jelly mould, glass bowl or ramekins by filling them with water and then pouring out the water but letting them remain wet.
Blend cornflour and cocoa with ½ cup of the milk. Mix until smooth and then set aside.
Place remaining milk in a medium-sized saucepan and add the sugar. Stir over low heat until the sugar has dissolved. Increase heat and bring the milk to an almost simmer. You'll start to see small bubbles forming around the edges.
Once milk reaches an almost-simmer, remove from heat and add the cornflour and cocoa mix. Using a whisk to stir the mixture, start stirring immediately. Return to low-medium heat and cook for 1 minute or until the mixture has thickened.
Remove from heat and stir through the grated dark chocolate and vanilla extract.
Pour into wet mould/bowl/ramekins and then place into the fridge to set. If you are planning to turn out the blancmange from the mould/bowl/ramekins, allow to set overnight. If you are going to serve in the mould/bowl/ramekins, 4-6 hours should be enough.
To un-mould blancmange, place the serving plate on top of the mould and quickly flip over. Tap the mould and gently pull it upwards. If blancmange doesn't release easily, get a warm wet tea towel and place over the mould and try again.

Notes

Serving:

This dessert is traditionally served cold, and looks perfect served with some cream, fresh berries and a little extra grated chocolate sprinkled on top.

Storing:

Blancmange will keep, stored in the fridge, for a couple of days.

Freezing:

Not ideal.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition