Double Chocolate Blancmange
People of a certain age will remember chocolate blancmange. Its pallid flavour and colour and occasional lumps weren't entirely appetising, but with the addition of more cocoa as well as a few squares of dark chocolate it can be delicious, either warm or cold. And it is as quick to make as it ever was.
- 1 tablespoon soft brown sugar
- 1 tablespoon white sugar
- 2 tablespoons cocoa
- 1 tablespoon cornflour
- 1 cup standard milk
- 30g plain dark chocolate, broken into pieces
Put the brown sugar, white sugar, cocoa and cornflour in a small heavy saucepan and use a whisk to mix evenly. Gradually whisk in the milk and still whisking put over gentle heat. Continue stirring with a wooden spoon. When the mixture starts to thicken, add the broken pieces of chocolate and continue to stir for 3 minutes until smooth, thick and glossy. Pour into two ramekins. Serve warm or cold with a little cream poured over the top.