Classic Chocolate Blancmange – A Velvety, Wobbly Delight

5 from 6 votes

Classic Chocolate Blancmange – A Velvety, Wobbly Delight

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

Prep Time5

Cook Time5

Cooling Time3

Total Time3 10

Course: Dessert

Cuisine: British

Servings: servings

Calories: 151kcal

Author: Chula King

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

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.

Nutrition