Skip to main content
Dessert

Chocolate Blanc Mange

A chocolate-flavoured blancmange thickened with cornstarch, set in molds and served cold with sweetened cream.

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Chocolate Blanc Mange

Ingredients

Directions

Make the blancmange

  1. Mix one square of chocolate, grated fine, with four large spoons of cornstarch.

  2. Make into a paste with a little milk.

  3. Pour the paste into one quart of boiling milk and stir until it thickens.

  4. Pour into molds.

Serve

  1. When cold, eat with cream sweetened and flavored.

Nutrition, whole recipe (rough)

759Calories
22 gProtein
18 gFat
124 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Des Moines. Plymouth church. [from old catalog]. 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. See the original page.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Chocolate
Gives the blancmange its flavor and dark color.
Cornstarch (in the method)
Thickens the milk as it heats, setting the blancmange once cooled.
Milk
Forms the liquid base that the starch thickens into a set custard.

The step that matters

Pour the paste into the boiling milk and stir until it thickens. Cornstarch must be mixed to a smooth paste first and added to boiling liquid while stirring constantly. This keeps it from clumping and lets the starch granules swell evenly so the mixture thickens properly.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesCorn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesChocolate CookiesChocolate Cookies76 recipes