Rinse a 750ml/3
2/3 cup fluted mould with cold water and leave it
upside down to drain. Bring the corn-flour to a
smooth paste with a little of the milk.
Bring the
remaining milk to the boil, preferably in a
non-stick saucepan, then pour on to the blended
mixture, stirring all the time.
Pour all the milk
back into the saucepan and bring slowly to the boil
over a low heat, stirring all the time until the
mixture boils ad thickens. Remove the pan from the
heat, then add the sugar, chopped chocolate and a
few drops of vanilla essence. Stir until the
chocolate has melted.
Pour the
chocolate mixture into the mould and leave in a cool
place for several hours to set.
To un-mould the
blancmange, place on a large serving plate, then
holding the plate and mould firmly together, invert
them. Give both plate and mould a gentle but firm
shake to loosen the blancmange, then lift off the
mould.
Scatter white and
plain chocolate curls over the top of the blancmange
to decorate and serve at once.
Cold Desserts
Recipes - Chocolate Blancmange
