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.
Servings: 6 servings
- 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
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)
- 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.
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