Milk Chocolate Blancmange

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm (8 inch) round baking dish and line it with parchment paper.

   Tip: Use a non-stick surface for easier removal.

2. 2

   In a medium saucepan, combine the milk chocolate, sugar, and butter. Place over low heat and stir until the sugar has dissolved.

   Tip: Avoid overheating the mixture.

3. 3

   Remove the saucepan from the heat and let it cool slightly. Beat in the egg yolks until well combined.

   Tip: Temper the eggs to prevent scrambling.

4. 4

   Add the vanilla extract and mix well. Pour the mixture into the prepared baking dish.

   Tip: Smooth the top for an even set.

5. 5

   Bake for 20-25 minutes or until the edges are set and the center is still slightly jiggly.

   Tip: Don't overbake, as it can become too firm.

6. 6

   Remove the dish from the oven and let it cool completely.

   Tip: Cover with plastic wrap to prevent a skin from forming.

7. 7

   In a separate bowl, whip the heavy cream until it forms stiff peaks.

   Tip: Use a stand mixer or a whisk for best results.

8. 8

   To serve, place the cooled blancmange in individual serving dishes or a large serving dish. Top with whipped cream and serve chilled.

   Tip: Garnish with chocolate shavings or fresh fruit, if desired.