Cold Desserts Recipes - Chocolate Blancmange

Ingredients

• 60ml/4 tbsp corn-flour

• 60ml/2 1/2 cups milk

• 40g/2 1/2 cups sugar

• 50-115g/2-4oz plain chocolate, chopped

• vanilla essence, to taste

• chocolate curls, to decorate

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Method:

1. 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.

2. Bring the remaining milk to the boil, preferably in a non-stick saucepan, then pour on to the blended mixture, stirring all the time.

3. 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.

4. Pour the chocolate mixture into the mould and leave in a cool place for several hours to set.

5. 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.

6. Scatter white and plain chocolate curls over the top of the blancmange to decorate and serve at once.