Indulge in the old-fashioned elegance of Chocolate Blancmange, pronounced “blah-mahnj.” This light, velvety dessert is as smooth as a mousse with the perfect wobble. No eggs, just pure chocolatey goodness! Follow along as I show you how to make this simple yet sophisticated dessert inspired by history and perfected for today’s kitchen.
This June 2019 repost contains updated text, photographs, and a video, but it includes the same great recipe.
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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.
I first tried making the blancmange after the Master Taste Tester commented that my Nutella Gelato tasted like the Chocolate Blancmange his grandmother made when he was a little boy.
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!
What You’ll Love About this Recipe
- Silky-smooth texture with minimal effort.
- Simple ingredients – no eggs required.
- Perfect for make-ahead desserts.
- A nostalgic dessert with a modern twist.
Ingredients: Here’s What You’ll Need
Simple ingredients for an elegant dessert!
Getting Started
- To start, I brushed the molds used for the chocolate blancmange with vegetable oil. This made it easier to unmold the blancmange.
- Next, I softened the gelatin by adding it to some of the milk.
- Once I sprinkled the gelatin on the milk, I stirred it and set it aside until it swelled or “bloomed” as it absorbed the liquid.
Making the Chocolate Blancmange: Step-by-Step
While the gelatin was “blooming,” I focused on making the Chocolate Blancmange.
- First, I added the sugar, cocoa, and cornstarch to a saucepan and whisked the ingredients together to combine everything.
- Next, I added the rest of the milk to the dry ingredients and whisked everything together.
- After that, I set the saucepan over medium heat and cooked the mixture, stirring constantly, until it thickened enough to coat the back of a spoon. This took about 5 minutes.
- While the blancmange was still hot, I added the gelatin mixture and vanilla extract. I whisked the Chocolate Blancmange together to ensure the gelatin was fully dissolved and everything was fully incorporated.
- I poured the Chocolate Blancmange into prepared individual molds.
- I covered the molds and put them into the refrigerator, allowing 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. I added a dollop of whipped cream and a raspberry on top and decorated the plate with raspberry sauce.
The Chocolate Blancmange was incredible. It had the characteristic slight wobble and was velvety smooth with just the right amount of chocolate. The Master Taste Tester proclaimed it was even better than his grandmother’s! Yum!
Frequently Asked Questions
Chocolate Blancmange is a silky, lightly sweetened chocolate dessert with a texture similar to a mousse or pudding but without the fuss. It’s thickened with cornstarch and gelatin, giving it a delicate wobble without needing eggs.
Chocolate Blancmange is best when chilled for at least 3 hours, and can be refrigerated for up to to three days, making it a perfect make-ahead dessert for special occasions like Valentine’s Day.
Whisk the dry ingredients well before adding the milk, and stir constantly over medium heat until thickened to ensure a smooth texture. If needed, strain the mixture before pouring it into molds.
Lightly oil the molds before pouring in the mixture. When ready to serve, dip the mold in hot water for about 5 seconds, then gently loosen the edges and invert onto a plate.
Recipe Tips and Tricks and Serving Suggestions
- Bloom the gelatin properly – Sprinkle gelatin over cold milk and let it sit for a few minutes before heating. This ensures a smooth consistency.
- Don’t overheat the mixture – Cooking over medium heat and stirring constantly prevents burning or over-thickening.
- For extra shine – Lightly oil your molds for easy unmolding and a beautiful, glossy finish.
- Garnish with berries – Fresh raspberries, strawberries, or cherries add a bright, tart contrast.
- Drizzle with chocolate sauce – Elevate the richness with a warm chocolate drizzle.
- Pair with whipped cream – A light dollop of whipped cream balances the chocolatey depth.
Other Chocolaty Desserts
If you’re as much of a fan of chocolate as I am, you should check out these fantastic chocolate desserts:
- Copycat Chocolate Chocolate Chip Bundtinis
- Baileys Chocolate Cheesecake
- Death by Chocolate Mousse Tart
- Flourless Chocolate Cake (King Arthur)
- Irish Cream Pots de Crème
- No-Churn Chocolate Butter Pecan Ice Cream (with Video)
- Reine de Saba (Julia Child’s Chocolate and Almond Cake)
- Viral TikTok Chocolate Nutella Cottage Cheese Gelato
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Classic Chocolate Blancmange – A Velvety, Wobbly Delight
Equipment
- 6 dessert molds
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)
Video
Tips/Notes
- I used whole milk. You could also use low fat milk.
- 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.
- Top untold the blancmange, heat the container in hot water about ¼-inch from the rim for 5 seconds to loosen it.
jud says
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
Chula King says
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