GRANDMA OAKLEY'S CHOCOLATE BLANCMANGE
I just dug this out of my grandmother's recipe booklet, and it used to be one of my most favorite things to eat that she made when I was a child. The dessert is similar to a chocolate pudding, but would fall into the category of a blancmange. Simple to make and flavorful! The topping after the dessert cools down is the best part!
Provided by mark b
Categories World Cuisine Recipes European French
Time 3h30m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 48.1 g, Cholesterol 23.9 mg, Fat 13.4 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 212.5 mg, Sugar 37 g
ENGLISH TRADITIONAL CHOCOLATE BLANCMANGE
The classiest chocolate blancmange you'll ever eat. Spoil yourself and your loved ones with this wonderful recipe.
Provided by Susan
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Sieve the cornflour, nutmeg, cocoa powder, cinnamon and sugar into a bowl. Add about 2 tblsps of the milk to the bowl and mix using a whisk until you have a smooth paste.
- Heat the remaining milk in a saucepan until just beginning to boil. Remove from the heat and add to your paste mixture, stirring until well incorporated.
- Add your mixture back to the pan and continue to cook on a medium heat, stirring all the time, until the mixture is thick and glossy.
- Remove from the heat and cool slightly before pouring into your serving dishes.
- Leave to one side or in the fridge for about 2 hours to cool completely before serving.
Nutrition Facts : ServingSize 100 g, Calories 140 kcal
BLANC MANGE (ENGLISH STYLE)
This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.
Provided by Chef Dunask
Categories World Cuisine Recipes European UK and Ireland English
Time 6h23m
Yield 5
Number Of Ingredients 8
Steps:
- Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
- Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
- Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 43.7 g, Cholesterol 11.7 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 60.9 mg, Sugar 35.4 g
CHOCOLATE BLANCMANGE
Recently I was given a box of old cookbooks and cooking magazines. (yea!) This yummy and impressive looking recipe comes from one of those-Family Circle Great Desserts. Chill time is 3 hours.
Provided by Kaarin
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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
Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.
Provided by Esther Clark
Categories Dessert
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 44 grams sugar, Fiber 0.2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium
EASY AND DELICIOUS CHOCOLATE BLANCMANGE
Make and share this Easy and Delicious Chocolate Blancmange recipe from Food.com.
Provided by Grace Fung
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 126, Fat 0.7, SaturatedFat 0.3, Cholesterol 3.1, Sodium 91.2, Carbohydrate 23.6, Fiber 0.5, Sugar 9.5, Protein 6.6
CHOCOLATE BLANCMANGE
Make and share this Chocolate Blancmange recipe from Food.com.
Provided by Coraniaid
Categories Dessert
Time 20m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 99.4, Fat 2.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 35.8, Carbohydrate 15.7, Fiber 0.3, Sugar 10.5, Protein 2.8
BLANCMANGE
The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".
Provided by Engrossed
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4
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