Salted Chocolate Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite way to impress guests without spending hours in the kitchen is this salted chocolate blancmange. It comes together in just an hour total, and honestly, most of that is just letting it set. The dark chocolate is packed with antioxidants, so you can feel a little virtuous while indulging. What makes this dessert so special is how the salt brings out the chocolate's richness in the most unexpected way. The ricotta keeps it light and fluffy, while the silky texture makes everyone think you've done far more work than you actually have. Trust me, this one gets requested every single time.
Ella x
Ingredients
- 400 gdark chocolate(high-quality)
- 400 mlcream
- 200 gsugar
- 10 gsalt
- 100 gunsalted butter
- 4eggs
- 1 mLvanilla extract(high-quality)
- 150 gricotta cheese
- 50 gcocoa powder
- 20 ggelatin
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm x 20cm baking dish with butter and dust with cocoa powder.
- 2
In a medium saucepan, combine the cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- 3
In a separate bowl, whisk together the eggs, vanilla extract, and ricotta cheese. Temper the egg mixture by slowly pouring the warm cream mixture into the eggs, whisking constantly.
- 4
Add the dark chocolate, cocoa powder, and gelatin to the egg mixture and whisk until smooth.
- 5
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- 6
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
- 7
Remove the blancmange from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 8
To serve, sprinkle with flaky sea salt and serve chilled, garnished with whipped cream or chopped nuts if desired.
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