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Chocolate Blancmange


4 level Tbsp/60 ml cornflour(cornstarch)

1 pint/568 ml milk(2 cups)

2 oz/50g melted chocolate

3 Tbsp/45ml sugar


Blend the cornflour to a smooth paste with 30 ml (2 Tbsp) of the milk.

Boil the remaining milk and add it to the paste, stirring well.

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.

Pour into a 1 pint/600 ml dampened jelly mould and leave for several hours until set.

Turn out to serve with fresh fruit.

Serves 4 with a regular appetite or 2 as an end to a romantic dinner.

Note: This recipe is from a friend in Scotland. It was part of a recipe exchange email and sounded so good that I obtained permision to include it on this site. She said she also likes to use chocolate strands(curls)as decorations. Fresh fruit can include strawberries, apple slices. I bet sliced bananas would aslo be good and for those of us with easy access to tropical fruits how about some mango, pineapple or kiwi.