Dark Chocolate Blancmange

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a baking sheet lined with parchment paper.

2. 2

   In a medium saucepan, whisk together the milk, sugar, and salt until the sugar is dissolved.

   Tip: Use a whisk or spatula to scrape the sides of the pan.

3. 3

   In a separate bowl, whisk together the egg yolks and vanilla extract until pale and thick.

   Tip: Make sure the eggs are well-whisked to incorporate air.

4. 4

   Gradually pour the milk mixture into the egg yolk mixture, whisking constantly.

   Tip: Be patient and take your time to avoid lumps.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens.

   Tip: Use a spatula to stir the mixture in a circular motion.

6. 6

   Remove the saucepan from the heat and stir in the cornstarch, tapioca starch, and melted butter until smooth.

   Tip: Make sure the mixture is free of lumps.

7. 7

   Stir in the dark chocolate until melted and smooth.

   Tip: Use a spatula to scrape the sides of the pan.

8. 8

   Pour the mixture into individual serving cups or a large serving dish.

   Tip: Use a spatula to create a smooth surface.

9. 9

   Chill the blancmange in the refrigerator for at least 2 hours or until set.

   Tip: You can also serve it cold, straight from the refrigerator.

10. 10

    Just before serving, top with fresh raspberries and a sprinkle of sugar.

    Tip: This adds a pop of color and flavor to the dish.

11. 11

    Serve chilled and enjoy!

    Tip: You can garnish with additional raspberries or chocolate shavings, if desired.