Double Chocolate Blancmange

11:23 pm on 29 June 2007

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.

(Serves 2)


  • 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.

From Jesse Mulligan, 1–4pm

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