Chocolate Blamange Recipes

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.

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.

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.

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.

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.