Grandma Oakley’s Chocolate Blancmange: A Timeless Dessert Recipe

There’s something undeniably comforting about classic recipes, especially those passed down through generations. They evoke memories of family gatherings, warm kitchens, and the love poured into every dish. Grandma Oakley’s Chocolate Blancmange is one such treasure – a simple yet incredibly satisfying dessert that has delighted families for years. This recipe is not just about making a delicious treat; it’s about connecting with the past and creating new memories with loved ones.

Blancmange, derived from the French words for “white eating,” traditionally referred to a white almond-based dessert. However, over time, variations emerged, incorporating different flavors like chocolate, as in this recipe. Grandma Oakley’s version uses simple ingredients and straightforward techniques, making it accessible to bakers of all skill levels. The result is a smooth, creamy, and intensely chocolatey dessert that’s perfect for any occasion, from a casual weeknight treat to a special holiday gathering.

Let’s dive into the recipe and learn how to recreate this timeless classic.

## Ingredients You’ll Need:

* **2 pints (1 litre) Whole Milk:** Full-fat milk is crucial for achieving the rich, creamy texture that’s characteristic of a good blancmange. Skimmed or semi-skimmed milk will result in a less satisfying dessert. You can substitute with cream for a more decadent experience, but the original recipe uses whole milk for a lighter feel.
* **4 oz (115g) Good Quality Dark Chocolate:** The quality of the chocolate directly impacts the flavor of the blancmange. Choose a dark chocolate with a cocoa content of at least 70% for a richer, more intense chocolate flavor. Milk chocolate can be used for a sweeter, milder flavor, but be mindful of the overall sweetness of the dessert. Using chocolate chips is also possible, but ensure they melt smoothly and evenly.
* **2 oz (50g) Cornflour (Cornstarch):** Cornflour is the thickening agent in this recipe. It’s essential for creating the smooth, set texture of the blancmange. Make sure the cornflour is fresh and hasn’t absorbed any moisture, as this can affect its thickening ability.
* **2 oz (50g) Caster Sugar:** Caster sugar, also known as superfine sugar, dissolves easily and evenly into the milk, creating a smooth and consistent sweetness throughout the blancmange. Granulated sugar can be used as a substitute, but ensure it dissolves completely during the cooking process. You can adjust the amount of sugar to your taste, depending on the sweetness of the chocolate used.
* **1 tsp Vanilla Extract:** Vanilla extract enhances the chocolate flavor and adds a subtle warmth to the blancmange. Use a good quality vanilla extract for the best results. Vanilla essence can be used as a substitute, but the flavor won’t be as complex or pronounced. Alternatively, you can use a vanilla bean, scraped, for a more intense vanilla flavor. Add the vanilla bean seeds to the milk during the initial heating process.
* **Pinch of Salt:** A pinch of salt enhances the sweetness of the chocolate and balances the overall flavor of the blancmange. Don’t skip this step – it makes a surprising difference!
* **Optional: Decorations:** Fresh berries, whipped cream, chocolate shavings, or a dusting of cocoa powder are all excellent options for decorating the finished blancmange.

## Equipment You’ll Need:

* **Large Saucepan:** A large, heavy-bottomed saucepan is ideal for making blancmange. The heavy bottom helps to distribute heat evenly and prevent scorching. Stainless steel or enamel-coated cast iron pans are good choices. Avoid using non-stick pans, as the coating can sometimes interfere with the thickening process.
* **Whisk:** A whisk is essential for ensuring that the cornflour dissolves completely and that the mixture remains smooth and lump-free during cooking. A balloon whisk is particularly effective for incorporating air and preventing lumps.
* **Measuring Jug:** A measuring jug is necessary for accurately measuring the milk.
* **Measuring Spoons:** Accurate measurement of ingredients like vanilla extract and salt is important for achieving the desired flavor balance.
* **Sieve (Optional):** A sieve can be used to strain the cooked blancmange to remove any lumps and ensure a perfectly smooth texture. This is particularly helpful if you’re using a lower quality chocolate or if you’re concerned about lumps forming.
* **Serving Dishes or Moulds:** You can serve the blancmange in individual ramekins, glasses, or a large serving bowl. Alternatively, you can pour the mixture into a mould to create a more decorative presentation. If using a mould, grease it lightly with butter or oil to prevent the blancmange from sticking.
* **Cling Film (Plastic Wrap):** Cling film is used to cover the surface of the cooling blancmange to prevent a skin from forming.

## Step-by-Step Instructions:

1. **Prepare the Chocolate:** Break the dark chocolate into small pieces and set aside. This will help it melt more quickly and evenly in the hot milk.
2. **Mix Cornflour and Sugar:** In a small bowl, whisk together the cornflour and caster sugar. This helps to prevent the cornflour from clumping when added to the milk.
3. **Combine Ingredients:** Pour about 1/4 of the milk into the saucepan. Add the cornflour and sugar mixture to the milk and whisk thoroughly until smooth. Ensure there are no lumps of cornflour remaining.
4. **Add Remaining Milk:** Gradually add the remaining milk to the saucepan, whisking constantly to combine. This gradual addition helps to prevent lumps from forming.
5. **Heat the Mixture:** Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture begins to thicken. This process typically takes around 5-10 minutes. Be patient and continue stirring to prevent the blancmange from sticking to the bottom of the pan and scorching. The mixture will initially appear thin, but it will gradually thicken as the cornflour cooks.
6. **Simmer and Thicken:** Once the mixture begins to thicken, reduce the heat to low and continue to cook, stirring constantly, for another 2-3 minutes. The blancmange should be thick enough to coat the back of a spoon. This ensures that the cornflour is fully cooked and that the blancmange will set properly.
7. **Add Chocolate and Vanilla:** Remove the saucepan from the heat and add the broken chocolate pieces and vanilla extract. Stir gently until the chocolate is completely melted and the mixture is smooth and glossy. Ensure there are no unmelted pieces of chocolate remaining.
8. **Strain (Optional):** If desired, pour the mixture through a sieve into a clean bowl to remove any lumps and ensure a perfectly smooth texture. This step is particularly recommended if you’re using a lower quality chocolate or if you’re concerned about lumps forming.
9. **Pour into Serving Dishes:** Pour the chocolate blancmange into your prepared serving dishes or moulds. Fill them evenly, leaving a little space at the top for decorations.
10. **Cover and Chill:** Cover the surface of the blancmange with cling film, pressing it directly onto the surface to prevent a skin from forming. This is a crucial step for achieving a smooth, glossy finish. Place the serving dishes in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the blancmange to set completely.
11. **Serve and Decorate:** Once the blancmange is set, remove it from the refrigerator and decorate as desired. Fresh berries, whipped cream, chocolate shavings, or a dusting of cocoa powder are all excellent options. Serve chilled and enjoy!

## Tips for Success:

* **Use Good Quality Chocolate:** As mentioned earlier, the quality of the chocolate directly impacts the flavor of the blancmange. Invest in a good quality dark chocolate for the best results.
* **Whisk Constantly:** Continuous whisking is essential for preventing lumps from forming and ensuring a smooth, creamy texture. Don’t stop whisking, especially during the thickening process.
* **Don’t Overcook:** Overcooking the blancmange can result in a rubbery texture. Cook it just until it’s thick enough to coat the back of a spoon.
* **Chill Thoroughly:** Chilling the blancmange for at least 4 hours, or preferably overnight, is crucial for allowing it to set completely.
* **Adjust Sweetness:** Adjust the amount of sugar to your taste, depending on the sweetness of the chocolate used.
* **Experiment with Flavors:** While this recipe is for a classic chocolate blancmange, you can experiment with other flavors by adding ingredients like coffee extract, orange zest, or peppermint extract.
* **Prevent Skin Formation:** Ensure the cling film is directly touching the surface of the blancmange when chilling to prevent a skin from forming.
* **Use a Heavy-Bottomed Pan:** A heavy-bottomed pan will distribute heat evenly and prevent scorching.

## Variations and Adaptations:

* **Milk Chocolate Blancmange:** Substitute the dark chocolate with milk chocolate for a sweeter, milder flavor. You may need to reduce the amount of sugar slightly, depending on the sweetness of the milk chocolate.
* **White Chocolate Blancmange:** Use white chocolate instead of dark chocolate for a delicate and creamy blancmange. Be sure to use a high-quality white chocolate, as some brands can be overly sweet or waxy.
* **Coffee Chocolate Blancmange:** Add 1-2 teaspoons of instant coffee powder to the milk along with the cornflour and sugar for a coffee-flavored twist. This adds a lovely depth of flavor and complements the chocolate beautifully.
* **Orange Chocolate Blancmange:** Add the zest of one orange to the milk along with the cornflour and sugar for a zesty and refreshing variation. Orange and chocolate are a classic flavor combination that works wonderfully in this blancmange.
* **Peppermint Chocolate Blancmange:** Add 1/2 teaspoon of peppermint extract to the mixture along with the vanilla extract for a festive and refreshing twist. Peppermint and chocolate are a popular combination, especially during the holiday season.
* **Vegan Chocolate Blancmange:** Substitute the whole milk with a plant-based milk alternative, such as almond milk, soy milk, or oat milk. Ensure that the plant-based milk is unsweetened and unflavored. You may also need to adjust the amount of cornflour to achieve the desired thickness, as some plant-based milks have different thickening properties than cow’s milk. Use a vegan chocolate to keep the recipe entirely plant-based.
* **Individual Desserts or a Show-Stopping Centrepiece:** This recipe can be scaled to suit any occasion. Create individual ramekins for an elegant dinner party, or prepare a large blancmange in a decorative mould for a show-stopping centrepiece at a celebration.

## Serving Suggestions:

* **Fresh Berries:** Serve the chocolate blancmange with a generous helping of fresh berries, such as raspberries, strawberries, or blueberries. The tartness of the berries complements the richness of the chocolate perfectly.
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of elegance and enhances the creaminess of the dessert.
* **Chocolate Shavings:** Sprinkle chocolate shavings over the top of the blancmange for a visual appeal and an extra burst of chocolate flavor.
* **Cocoa Powder:** Dust the blancmange with cocoa powder for a sophisticated and slightly bitter finish.
* **Mint Sprigs:** Garnish with fresh mint sprigs for a refreshing and aromatic touch.
* **Crumbled Biscuits:** Sprinkle with crumbled biscuits, such as shortbread or digestive biscuits, for added texture and flavor.
* **Fruit Compote:** Serve with a warm fruit compote, such as apple compote or cherry compote, for a comforting and flavorful combination.

## A Recipe for Connection:

Grandma Oakley’s Chocolate Blancmange is more than just a dessert; it’s a symbol of family, tradition, and the joy of sharing good food with loved ones. This recipe is a reminder that the simplest pleasures in life are often the most meaningful. So, gather your ingredients, follow the steps, and create a delicious memory that will be cherished for years to come. Whether you’re making it for a special occasion or simply for a weeknight treat, this classic recipe is sure to bring a smile to your face and a warm feeling to your heart. Enjoy!