Milk Chocolate Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This milk chocolate blancmange is one of my go to desserts when I want something elegant but honestly quite simple to pull together. The whole thing comes together in just an hour, and you probably have most of these ingredients sitting in your kitchen already. What I love most is that dark chocolate contains antioxidants that make you feel a bit less guilty about indulging in something so decadent. The silky texture is absolutely divine, and your guests will think you spent ages on it when really it's just a bit of gentle cooking and whisking. Trust me, this one's a winner.
Ella x
Ingredients
- 200milk chocolate
- 400cream
- 100 gsugar
- 2 eggegg yolks
- 50 gunsalted butter
- 1 mLvanilla extract
- 10 gall-purpose flour
Detail level
Instructions
- 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
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
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
Add the vanilla extract and mix well. Pour the mixture into the prepared baking dish.
Tip: Smooth the top for an even set.
- 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
Remove the dish from the oven and let it cool completely.
Tip: Cover with plastic wrap to prevent a skin from forming.
- 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
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.
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