There is an old saying that Blancmange should be wobbly but not as rubbery as a rubber ball. I recently made a hundred-year-old recipe for Chocolate Blancmange, and using the criteria in the old saying, it was excellent. The Blancmange was rich and decadent, and trembled just a little.
Even though Blancmange is an old dessert, it was new to me; and this was the first time that I ever made this lovely molded dessert.
This recipe is a keeper. As my husband finished the Blancmange, he asked, “When are you going to make this again.?”
The old recipe was part of an advertisement for Minute Tapioca. (Yes, Minute Tapioca as been around for more than a hundred years).
Here’s the original recipe:
When I saw the illustration for the Blancmange, I realized that I actually owned some old dessert plates that once belonged to my grandmother that looked very similar to the ones in the picture. I hadn’t seen the plates in years, but I pulled a chair over to my highest kitchen cupboard, and climbed up. A few minutes later I’d found the plates. They weren’t identical to the ones in the drawing, but I had a lot of fun trying to semi-replicate the old picture.
The old recipe called this dessert “blanc mange.” I think that today, the two words are generally combined into one (blancmange), so that is the way that I’ve spelled it.
Here’s the recipe updated for modern cooks:
1/2 cup minute tapioca
1 cup sugar
1/4 cup cocoa
1/8 teaspoon salt
3 cups milk
1 teaspoon vanilla
whipped cream, optional
In a medium saucepan stir together the tapioca, sugar, cocoa, and salt. While stirring, slowly add the milk. Using medium heat, and while stirring constantly, bring to a boil. Reduce heat so that there is a slow rolling boil. Cook for an additional 5 minutes while stirring constantly. Be sure to stir to the very bottom of the pan because this mixture will easily burn. Remove from heat and stir in the vanilla.
Pour into individual molds. Custard cups work well as molds. Refrigerate for at least 3 hours.
To serve, set the molded dessert in a pan of hot water for a few seconds; then run a table knife around the edge of the mold to loosen and turn upside down on serving plate to unmold.
If desired, serve with whipped cream.
To make homemade whipped cream, Put 1 cup whipping cream in a mixing bowl. Add 2 tablespoons confectioner’s sugar. Whip until there are stiff peaks.
Cook’s note: I did not make the cocoa (hot chocolate) prior to making this recipe. It seemed unnecessary to use a two-step process. Instead, I found a recipe for hot chocolate on a can of cocoa. I combined the dry ingredients in that recipe with the dry ingredients called for in the hundred-year-old Blancmange recipe. I then stirred in three cups of milk. This streamlined process worked just fine.