Chocolate Blamange
Indulge in the velvety decadence of Chocolate Blancmange, a timeless dessert that beautifully balances rich flavors with a silky texture. This no-bake treat features luxurious dark chocolate, creamy whole milk, and a hint of vanilla, creating a luscious pudding-like dish that melts in your mouth. The addition of cornstarch and cocoa powder ensures a perfectly smooth and thickened consistency, while a pinch of salt enhances the deep cocoa notes. Quick to prepare in just 15 minutes, with a chill time that allows the flavors to bloom, this elegant dessert is perfect for dinner parties or special occasions. Serve it inverted on a plate or neatly in ramekins, garnished with whipped cream, berries, or chocolate shavings for a picture-perfect presentation. Whether enjoyed chilled or slightly warmed, Chocolate Blancmange is a show-stopping way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 200 ml Heavy cream
- 200 g Dark chocolate (70% cocoa), finely chopped
- 50 g Granulated sugar
- 30 g Cornstarch
- 15 g Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
In a medium saucepan, combine 450 ml of the milk, the heavy cream, sugar, and salt. Place over medium heat and stir occasionally until the mixture begins to steam (do not let it boil).
In a small bowl, whisk together the remaining 50 ml of milk with the cornstarch and cocoa powder until smooth and lump-free.
Reduce the heat to low, and slowly whisk the cornstarch-cocoa mixture into the saucepan. Stir consistently to prevent lumps from forming.
Continue to cook over low heat until the mixture thickens, about 5 minutes. It should coat the back of a spoon. Do not let it boil.
Remove the saucepan from the heat and stir in the chopped dark chocolate. Allow it to sit for 1 minute, then whisk until the chocolate is completely melted and the mixture is smooth.
Add the vanilla extract and stir well to combine.
Pour the mixture into serving molds, ramekins, or bowls. Allow it to cool slightly at room temperature, then cover with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming).
Refrigerate for at least 4 hours or until fully set and chilled.
To serve, run a knife around the edges of the mold and invert the blancmange onto a serving plate, or serve directly in the ramekins. Garnish with whipped cream, shaved chocolate, or berries if desired.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 123.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 800 mg | 62% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2441 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
