Light and creamy chocolate blancemange recipe
Sprinkle the gelatine powder over the cold water and let it rest for 5 minutes.
Mix together, in a saucepan, the cocoa, sugar and custard powder into a smooth paste with half of the milk.
Add the rest of the milk to the paste, stirring well and bring the mixture to a boil.
Reduce the heat to simmer and continue stirring unti the mixture thickens and coats the back of a spoon.
Add the vanilla extract.
Add the gelatine that has been soaked in cold water to the hot mixture and stir well until the gelatine has been completely dissolved.
Divide the mixture equally while pouring into the ramekins. Size of the ramekin will determine how many you get.
Refrigerate until set.
When you are ready to serve, run a knife along the top edge of the set desserts then dip the moulds into hot water for 5 seconds which will release them when you overturn them onto your dessert plates.
Very nice served with fresh fruit.