Skip to main content
Dessert

Chocolate Blanc Mange

A gelatin dessert made with milk, chocolate, and gelatin, sweetened and served with a cream and wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Blanc Mange

Ingredients

Directions

Prepare

  1. Dissolve the gelatin in cold water and let it stand for one hour.

  2. Boil the milk in a pot.

Make the blanc

  1. Add the dissolved gelatin and chocolate to the boiling milk, stirring until combined.

  2. Sweeten to taste and pour the mixture into a mold.

Serve

  1. Serve with a sauce made of cream, wine, and sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the milk and chocolate mixture into a firm, sliceable body when chilled.
Milk
Forms the creamy liquid base that gives the blanc its smooth, mild texture.
Chocolate
Adds chocolate flavour and richness to the milk base.

The step that matters

Dissolving the gelatin in cold water. Gelatin must fully hydrate before it is added, because undissolved granules will not set evenly and can leave a grainy or rubbery texture in the finished mold.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More chocolate blanc recipes

Mousse 43Mange 4Manger 4 See all 7 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes