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Chocolate Blancmange
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| Ingredients: | |
| 11/2-oz. | Cornflour |
| 11/2-oz. | castor sugar |
| 1 oz. | cocoa |
| 1 pint | milk |
| salt to taste | |
| vanilla flavouring Directions: Mix cornflour and cocoa to a paste with a little cold milk. Put remainder of milk on to boil and, when boiling, pour it onto blended cocoa-cornflour mixture, stirring all the time. Return the mixture to the saucepan and boil for a few minutes to cook the cornflour. Stir in the flavouring essence and sugar, and pour into a wetted mould. Put in a cool place to set. Ingredients: | |
| 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 | |
Directions:
1
Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
2
Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
3
Remove from heat, and stir in vanilla.
4
Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
5
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.
6
Garnish with whipped cream if desired.
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