Chocolate Cream for Blanc-mange
Ingredients
Directions
Dissolve the chocolate in a little hot water.
Stir the dissolved chocolate into the sweet boiled custard.
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
What each ingredient does
- Baker's chocolate
- Provides the chocolate flavour and colour that define the cream.
- Sweet boiled custard
- Forms the creamy base that the chocolate is stirred into.
The step that matters
Stir the dissolved chocolate into the sweet boiled custard. Chocolate dissolved in hot water blends smoothly into warm custard, while cold or thick chocolate can form specks or streaks. Stirring steadily while adding it helps the chocolate disperse evenly through the custard.
“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.
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