Chocolate Blancmange Recipes

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BLANCMANGE



Blancmange image

Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.

Provided by Esther Clark

Categories     Dessert

Time 30m

Number Of Ingredients 7

vegetable oil , for the mould
10 sheets gelatine
40g cornflour
1.2l whole milk
4 large lemons , zest peeled
300g caster sugar
150g mixed fresh berries , to serve (optional)

Steps:

  • Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
  • Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
  • When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

Nutrition Facts : Calories 274 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 44 grams sugar, Fiber 0.2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium

BLANCMANGE



Blancmange image

One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped almond milk and just the right amount of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

4 cups whole blanched almonds (1 1/2 pounds)
4 to 5 cups whole milk
1 cup sugar
2 cinnamon sticks
1/2 cup heavy cream
2 tablespoons unflavored gelatin
Sugared white currants, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
  • Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
  • In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
  • To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.

ENGLISH TRADITIONAL CHOCOLATE BLANCMANGE



English traditional Chocolate Blancmange image

The classiest chocolate blancmange you'll ever eat. Spoil yourself and your loved ones with this wonderful recipe.

Provided by Susan

Categories     Dessert

Time 20m

Number Of Ingredients 6

50 g cornflour
50 g cocoa powder
1 tsp ground cinnamon
110 g caster sugar
570 ml milk
1 pinch ground nutmeg

Steps:

  • Sieve the cornflour, nutmeg, cocoa powder, cinnamon and sugar into a bowl. Add about 2 tblsps of the milk to the bowl and mix using a whisk until you have a smooth paste.
  • Heat the remaining milk in a saucepan until just beginning to boil. Remove from the heat and add to your paste mixture, stirring until well incorporated.
  • Add your mixture back to the pan and continue to cook on a medium heat, stirring all the time, until the mixture is thick and glossy.
  • Remove from the heat and cool slightly before pouring into your serving dishes.
  • Leave to one side or in the fridge for about 2 hours to cool completely before serving.

Nutrition Facts : ServingSize 100 g, Calories 140 kcal

CHOCOLATE BLANCMANGE



Chocolate Blancmange image

Recently I was given a box of old cookbooks and cooking magazines. (yea!) This yummy and impressive looking recipe comes from one of those-Family Circle Great Desserts. Chill time is 3 hours.

Provided by Kaarin

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 ounces unsweetened chocolate, cut up
3 cups milk
1 1/2 teaspoons vanilla
whipped cream, to garnish

Steps:

  • Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
  • Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
  • Remove from heat, and stir in vanilla.
  • Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
  • When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
  • Garnish with whipped cream if desired.

EASY AND DELICIOUS CHOCOLATE BLANCMANGE



Easy and Delicious Chocolate Blancmange image

Make and share this Easy and Delicious Chocolate Blancmange recipe from Food.com.

Provided by Grace Fung

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups skim milk
4 tablespoons cornflour
50 g bittersweet chocolate, chopped
3 tablespoons sugar

Steps:

  • Mix cornflour with little of the milk in a large bowl to form a smooth paste.
  • Bring the remaining milk to the boil; add to the cornflour mixture, whisking constantly until mixed.
  • Return the mixture to the saucepan and bring to the boil; continue cooking until the mixture thickens.
  • Remove from heat; add in sugar and chocolate and stir until dissolved and everything is well mixed.
  • Pour into mould (s) and leave to cool to room temperature.
  • Chill for several hours before serving.

Nutrition Facts : Calories 126, Fat 0.7, SaturatedFat 0.3, Cholesterol 3.1, Sodium 91.2, Carbohydrate 23.6, Fiber 0.5, Sugar 9.5, Protein 6.6

GRANDMA OAKLEY'S CHOCOLATE BLANCMANGE



Grandma Oakley's Chocolate Blancmange image

I just dug this out of my grandmother's recipe booklet, and it used to be one of my most favorite things to eat that she made when I was a child. The dessert is similar to a chocolate pudding, but would fall into the category of a blancmange. Simple to make and flavorful! The topping after the dessert cools down is the best part!

Provided by mark b

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 5

Number Of Ingredients 7

2 (1 ounce) squares bitter chocolate
2 tablespoons butter
¾ cup white sugar
⅓ cup cornstarch
¼ teaspoon salt
3 cups milk
1 teaspoon vanilla extract

Steps:

  • Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
  • Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens., about 1 minute more. Return saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
  • Remove saucepan from heat and stir in vanilla extract. Cool in refrigerator about 3 hours to overnight before serving.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 48.1 g, Cholesterol 23.9 mg, Fat 13.4 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 212.5 mg, Sugar 37 g

CHOCOLATE BLANCMANGE



CHOCOLATE BLANCMANGE image

Categories     Chocolate     Dessert

Yield 4 people

Number Of Ingredients 5

3-4 level tbsps (60 ml) cornflour
568 ml (1 pint) milk
2 oz (50 g) melted chocolate (or 4 tblspn of cocoa powder)
3 tbsp (45 ml) sugar
1 tspn vanilla

Steps:

  • 1. Blend the cornflour to a smooth paste with 30 ml (2 tbsp) of the milk. 2. Boil the remaining milk and add itto the paste, stirring well. 3. Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar and chocolate to taste. 4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit.

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