Skip to main content
Dessert

Chocolate Blanc Mange

A chilled chocolate mousse made with milk, corn starch, egg yolks, sugar, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 mousse base

  1. Grate the chocolate and dissolve it in a little warm milk.

  2. Combine the dissolved chocolate with the remaining milk.

  3. In a separate bowl, mix corn starch, egg yolks, and sugar.

  4. Gradually add the chocolate milk mixture to the corn starch mixture, stirring constantly.

  5. Cook over medium heat until thickened, then pour into molds.

Chill and serve

  1. Chill until set and serve.

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

    Shared aroma: hexanal (green, grassy).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Corn + chocolatetop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Corn starch
Thickens the milk mixture as it heats, giving the mousse its body.
Egg yolks
Add richness and help set the custard as it cooks.
Milk
Forms the liquid base that the chocolate, starch and yolks are cooked into.
Grated chocolate
Provides the chocolate flavour and color of the dessert.
Sugar
Sweetens the mousse and balances the chocolate.

The step that matters

Gradually add the chocolate milk mixture to the corn starch mixture, stirring constantly.. Adding the hot liquid slowly while stirring keeps the egg yolks from scrambling and spreads the starch evenly so the mixture thickens smoothly without lumps.

“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