Summer is the perfect time to make chilled desserts, so I was pleased to find a hundred-year-old recipe for Chocolate Mint Blancmange.
Chocolate Mint Blancmange is smooth and chocolaty with the essence of mint. It is made with milk and thickened with gelatin, and topped with whipped cream.
This molded dessert seemed old-fashioned, but the taste and texture reminded me of some of the small individual- serving chocolate desserts that I’ve had at restaurants or hotels. I think that Chocolate Mint Blancmange would seem much more trendy and modern if put into individual serving cups.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Chocolate Mint Blancmange
3 packets (0.25 ounce) of unflavored gelatin
1/2 cup cold water
3 ounces grated chocolate or 5 tablespoons cocoa (I used cocoa.)
1 quart (4 cups) milk
1 cup sugar
dash of salt
3 or 4 drops of peppermint extract
whipped cream
Place the cold water in a small bowl; then sprinkle the gelatin over the water. Let the gelatin absorb the water and soften for a few minutes.
In the meantime put the milk in a large saucepan and bring to a boil using medium heat; stir constantly. Stir in sugar, chocolate (or cocoa), and salt. Add the softened gelatin while continuing to stir constantly. Once the gelatin has dissolved, remove from heat. Strain and let partially cool for a few minutes, then add the peppermint extract and stir. Put into a 5 or 6 cup mold (or put into individual serving dishes or cups). Chill until firm (at least 4 hours).
To serve (if molded): Quickly dip the mold in hot water, then unmold onto serving plate.
Serve with whipped cream.
A Hundred Years Ago 
I suspect it tastes wonderful, but mint chocolate chip ice cream is a lot less work!
Who could say no to that?
I just found this in my inbox, and thought you’d enjoy taking a peek at it. I gave a copy to a friend last Christmas, and she really enjoyed it.
This looks delightful! I agree, it would be quite modern in individual cups!
Yes.
A great dessert for hot summer days. For me, I would make it without the mint, but I know that’s a favourite for others.
Blancmange. Wow. I haven’t seen a recipe for this in 30 years.
Hey! We follow the same non-knitting blog.
Yes, we do!! Isn’t that funny? What are the chances?
Such a lovely dessert! I am sharing this one around for you, Thanks Sheryl!
Looks like a tasty cool treat to break up these hot Summer days.
Sounds good. I would like to try it with spearmint instead of peppermint.
Hello Sheryl
My name is Greg Hoch, my profession is Ice Cream production. I have enjoyed your posts for some time now and always get a kick. I write to you wondering if you have ever come across â Golden Poppy Ice Creamâ recipe?
It’s nice to hear that you enjoy this blog. I’ve never come across Golden Poppy Ice Creamâ recipe, but it sounds delicious.