Chilli Chocolate Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This chilli chocolate blancmange is my go to dessert when I want something that feels fancy but comes together in under an hour. Dark chocolate is packed with antioxidants, and the chilli adds a surprising kick that makes your taste buds tingle in the best way. What I love most is how simple it really is to make, using just a handful of pantry staples and basic equipment. The ricotta base keeps it light and creamy while the cocoa and cinnamon layers create this wonderfully complex flavor that'll have everyone asking for your secret. Trust me, this one's a total crowd pleaser.
Ella x
Ingredients
- 400 gricotta cheese
- 600 ggranulated sugar
- 200 gdark chocolate
- 20 gchilli powder
- 10 gsalt
- 300 mlunsweetened almond milk
- 4 egglarge egg yolks
- 20 ggelatine
- 50 gcocoa powder
- 10 gcinnamon
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C.
Tip: Use an oven thermometer to ensure accuracy.
- 2
Combine the sugar, cocoa powder, and cinnamon in a small saucepan.
Tip: Heat the mixture over low heat, stirring until the sugar has dissolved.
- 3
Add the chilli powder and salt to the saucepan and stir to combine.
Tip: Continue heating for a further 2-3 minutes, until the mixture is fragrant.
- 4
Remove the saucepan from the heat and stir in the melted dark chocolate until smooth.
Tip: Allow the mixture to cool slightly.
- 5
Whisk the almond milk and egg yolks together in a large bowl.
Tip: Add the gelatine to the bowl and whisk until dissolved.
- 6
Gradually add the chocolate mixture to the bowl, whisking until smooth and well combined.
Tip: Add the vanilla extract and whisk to combine.
- 7
Pour the mixture into a 20cm x 20cm baking dish.
Tip: Place the dish in the oven and bake for 25-30 minutes, or until set.
- 8
Remove the dish from the oven and allow to cool to room temperature.
Tip: Refrigerate the blancmange for at least 2 hours before serving.
- 9
Spoon the cooled blancmange into individual serving dishes.
Tip: Garnish with a sprinkle of cocoa powder, if desired.
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