Chocolate Blamange Food

CHOCOLATE BLAMANGE

Steps:

• Bring 3 C.
• milk to a boil.
• Add remaining ingredients together in a small bowl.
• Add to boiling milk.
• Stir until thickened and smooth.
• Pour in individual custard dishes and put in fridge until set.
• This is great served covered with cool whip or half and half.

EASY AND DELICIOUS CHOCOLATE BLANCMANGE

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.

GRANDMA OAKLEY'S CHOCOLATE BLANCMANGE

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.

BLANCMANGE

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.

CHOCOLATE BLANCMANGE

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.

BLANCMANGE BUNNY ON GREEN JELLY GRASS

Steps:

• Break the lime jelly into cubes and then dissolve in 400ml boiling water. Pour into a small bowl and when cool place in the fridge to set.
• Place the leaf gelatine in a small bowl of cold water and leave to soften.
• Put the cornflour into a small saucepan and add a little of the milk and mix until smooth. Stir in the remaining milk, sugar, vanilla extract and cream. Place over a medium heat and bring slowly to the boil, stirring continuously.
• Remove the sauce from the heat. Remove the softened gelatine from the water and add to the sauce, stirring until it has dissolved. Add the white chocolate and stir until it has melted.
• Pour the mixture into a 600-700ml jelly mould. When cool, place in the fridge to set.
• To remove the blancmange, gently loosen the edge from the mould. Then lower the mould into a bowl of very hot water and hold for a few seconds. (Glass and ceramic moulds will need longer than plastic, and metal moulds need very little time.) Lift out and place the serving dish over the mould. Quickly invert and give a couple of gentle shakes until you feel the blancmange coming away.
• Break up the lime jelly with a fork and spoon around the bunny blancmange to serve.

BLANCMANGE

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.

CHOCOLATE BLANCMANGE

Steps:

• Finely chop Bittersweet Chocolate.
• Whisk together Cornstarch, Granulated Sugar & Cocoa Powder.
• In a medium saucepan combine Whole Milk, Cornstarch mix & Bittersweet Chocolate.
• Heat over medium, whisking gently & constantly until mixture comes to a boil.
• Whisk in vanilla.
• Pour into ramekins or bowl.
• Chill until set, at least 4 hours.