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.
Apply a thin coat of vegetable oil to the inside of the mold(s). Set aside. (See Tip 2)
Sprinkle unflavored gelatin over 1/2 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)