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    Home » Recipes » Desserts

    Chocolate Blancmange

    By Chula King · June 13, 2019 · Updated September 30, 2022 2 Comments

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    Chocolate Blancmange

    Chocolate Blancmange, pronounced “blah-mahnj” is an old English dessert that is light and velvety smooth. Even though it contains no eggs, the texture of Chocolate Blancmange reminds me of a chocolate mousse. A good Blancmange has a slight wobble to it and is amazingly delicious and easy to make.

    Chocolate Blancmange
    Jump to:
    • About Blancmange
    • Ingredients: Here’s What You’ll Need
    • Preparing the Gelatin
    • Making the Chocolate Blancmange
    • Recipe

    About Blancmange

    Blancmange, translated as “white dish” was popular throughout Europe and the Middle East in the Middle Ages. Initially, it was made with almond milk, chicken, sugar, and rose water. By the mid-17th century, the chicken was replaced by isinglass, a type of gelatin made from fish. Later, the thickener of choice was sea moss gel. Today, cornstarch and/or unflavored gelatin provide the distinctive wobble and texture.

    Blancmange was mentioned in Louisa May Alcott’s Little Women. Jo brought it to Laurie, who was not feeling well. The blancmange was surrounded by “a garland of green leaves and the scarlet flowers of Amy’s pet geranium.” Laurie proclaimed that it was “too pretty to eat.” However, Jo insisted, saying it was so soft it would “slip down without hurting your sore throat.”

    Later in season 3 of Downton Abbey, Mrs. Patmore made Rose Blancmange flavored with rose water from Mr. Mosley’s prized roses.

    Most recently, the Master Taste Tester commented that my Nutella Gelato tasted like the Chocolate Blancmange his grandmother made when he was a little boy. However, the texture was different. That inspired me to try my hand at making it. My first attempt, thickened with only cornstarch, produced something more akin to a pudding that was too chocolaty. My second attempt had less chocolate and was thickened with cornstarch and unflavored gelatin. It was a winner and is featured here!

     

    Ingredients: Here’s What You’ll Need

    I used the following ingredients for this delicious blancmange: Milk, unflavored gelatin, granulated sugar, unsweetened cocoa, cornstarch, and vanilla extract.

    Ingredients for Blancmange

    Preparing the Gelatin

    The first thing that I did was soften the gelatin by adding it to some of the milk. Once I had sprinkled the gelatin on the milk, I gave it a good stir and set it aside until it swelled or “bloomed” as it absorbed the liquid.

    Blooming the gelatin

    Making the Chocolate Blancmange

    While the gelatin was “blooming,” I focused on making the Chocolate Blancmange. First, I added the sugar, cocoa, and cornstarch to a saucepan. Then, I whisked the ingredients together to combine everything.

    Whisking Dry Ingredients Together

    Next, I added the rest of the milk to the dry ingredients and whisked everything together.

    Adding Milk to Dry Ingredients

    After that, I set the saucepan over medium heat. I cooked the mixture, stirring constantly until it thickened enough to coat the back of a spoon. This took about 5 minutes.

    Thickened Mixture for Chocolate Blancmange

    Once the mixture had thickened, I added the “bloomed” gelatin. Next, I stirred the Chocolate Blancmange together to ensure that the gelatin was fully dissolved and everything was fully incorporated.

    Adding Gelatin Mixture to Chocolate Blancmange

    Finally, I poured the Chocolate Blancmange into individual molds that I had lightly oiled. The reason for oiling the molds was to ensure that the blancmange was easily unmolded.

    Pouring Chocolate Blancmange into Molds

    I covered the molds and put them into the refrigerator to allow the blancmange to firm up. To serve, I dipped the mold into hot water for about 5 seconds. Then, I unmolded the Chocolate Blancmange onto a plate. It unmolded with no problem at all! Next, I added a dollop of whipped cream and a raspberry on top.

    The Chocolate Blancmange was incredible. It had the characteristic slight wobble to it and was velvety smooth with just the right amount of chocolate. The Master Taste Tester proclaimed that it was even better than his grandmother’s! Yum!

    Chocolate Blancmange

    If you’re as much of a fan of chocolate as I am, you should check out these fantastic chocolate desserts:

    • Irish Pots de Crème: Irish Pots de Crème are the ultimate in simplicity and luxurious chocolate taste. They take less than 5 minutes to put together, with the blender doing most of the work. 
    • Copycat Chocolate Chocolate Chip Bundtinis – If you’ve been searching for a copycat recipe for Nothing Bundt CakeChocolate Chocolate Chip Bundtinis, look no further! The cake and frosting have the same great look, taste, and texture as the real thing.
    • Flourless Chocolate Cake – Surprise your dinner guests with this dense, rich, and decadent Flourless Chocolate Cake. Every bite is packed with intense bittersweet chocolate flavor.
    • No-Churn Chocolate Butter Pecan Ice Cream – No-Churn Chocolate Butter Pecan Ice Cream is velvety smooth, amazingly delicious, and easy to make. The chocolate ice cream uses only three ingredients – heavy cream, sweetened condensed milk, and unsweetened cocoa. Added to that are two additional ingredients of butter and pecans that take the ice cream over the top.
    • Reine de Saba (Julia Child’s Chocolate and Almond Cake – Julia Child’s famous Reine de Saba or Chocolate Almond Cake is an elegant dessert to serve with y: our special meals. Julia says that this cake, prepared by her French co-author Simca, was the first French cake she ever ate.
    • Nutella Gelato – Nutella Gelato is a creamy smooth indulgence for any time. Unlike many frozen desserts, Nutella Gelato doesn’t get rock hard or grainy in the freezer. It’s easy to make and absolutely delicious.

    I hope you liked this recipe for Chocolate Blancmange as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Chocolate Blancmange

    Chocolate Blancmange

    Chocolate Blancmange, pronounced "blah-mahnj" is an old English dessert that is light and velvety smooth. Even though it contains no eggs, the texture of Chocolate Blancmange reminds me of a chocolate mousse. A good Blancmange has a slight wobble to it, and is amazingly delicious and easy to make.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Cooling Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 6 servings
    Calories: 151kcal
    Author: Chula King

    Ingredients

    • 2 ½ cups milk, divided (See Tip 1)
    • 1 Tablespoon (1 packet) unflavored gelatin
    • ½ cup granulated sugar
    • 3 Tablespoons unsweetened cocoa powder
    • 2 ½ Tablespoons cornstarch
    • 1 teaspoon vanilla extract

    Instructions

    • Apply a thin coat of vegetable oil to the inside of the mold(s). Set aside. (See Tip 2)
    • Sprinkle unflavored gelatin over ½ cup cold milk; stir to combine. Allow to sit for 5 minutes to allow the gelatin to bloom.
    • Whisk together sugar, cocoa and cornstarch in a small saucepan.
    • Whisk in remaining 2 cups of milk to the saucepan set over medium heat. Cook, stirring constantly until mixture is thick and coats the back of a spoon, about 5 minutes.
    • Remove from heat; add gelatin mixture and vanilla extract. Stir to combine, ensuring that the gelatin is totally dissolved, about 1 minute.
    • Pour blancmange mixture into prepared molds. Refrigerate until set and firm.
    • To serve, unmold onto serving plate. (See Tip 3)

    Chula’s Expert Tips

    1. I used whole milk. You could also use low fat milk.
    2. You can pour blancmange mixture into a 2 ½-cup mold that has been lightly oiled, or individual ramekins or molds. If you want to unmold the blancmange from the ramekins, lightly oil them before adding the mixture. 
    3. Top untold the blancmange, heat the container in hot water about ¼-inch from the rim for 5 seconds to loosen it.

    Nutrition

    Calories: 151kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 172mg | Fiber: 1g | Sugar: 22g | Vitamin A: 165IU | Calcium: 118mg | Iron: 0.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Desserts, International

    Reader Interactions

    Comments

    1. jud says

      September 08, 2020 at 4:15 am

      I was looking for a recipe that combines corn starch and gelatin for ages.
      I tried your chocolate blancmange and it is amazing.
      I added brown rum or brandy and it made it even better
      thanks

    2. Chula King says

      September 08, 2020 at 9:06 am

      jud, I’m so glad that the Chocolate Blancmange turned out for you. I can’t wait to try adding brandy to it. I suspect that the flavor is greatly enhanced.

      Thanks for letting me know.

      Chula

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