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Sunday, December 9, 2012

{Guest Post} Recipe - Chocolate Blancmange with Sarah of Chantille Fleur

Good Sunday morning, everyone! Today I have a very special post to share, courtesy of guest writer Sarah from Chantille Fleur. Please give Sarah a warm and friendly welcome here at the Creativity Unmasked blog, as well as on her own new blogging adventure at Chantille Fleur, where Sarah and Megan share recipes, handmade goodness and glimpses of life in rural Australia. Update: Sarah has evolved from Chantille Fleur to Say! Little Hen.  Check it out - it's one of my favourite blogs to visit.


Hello! I’m Sarah, and am relatively new to the blogging world, having recently only began my very own blog, Chantille Fleur. This is my first time guest posting, and would like to thank Laura very much for having me! Today I would like to share with you one of my favourite recipes – Chocolate Blancmange. One of things I love about this pudding is that it can be served as a Summer or a Winter pudding. In the hot months of summer, I set the blancmange in individual pots and serve them cold, straight from the fridge. And then, when the months begin to cool and you feel the need for a hot pudding or custard after dinner, you can simply serve this pudding without setting it. It's delicious either way, is easy to make and looks great served in colourful pots, garnished with shredded coconut and sprigs of mint.

Chocolate Blancmange 
Serves 4-6

800mls of Milk
4tblsps of pure unsweetened Coco Powder
2tblsps of Sugar
4tblsps of Cornflour
Boiling water (about 2tblsps)
Pinch of Salt
Vanilla
Shredded Coconut, to garnish optional 
Fresh Chocolate or Plain Mint leaves, to garnish optional 

Method: 
  1. Blend the coco powder and sugar with boiling water 
  2. Place the milk in a saucepan and gently bring to boiling point. Whisk in blended coco and sugar. Remove from the heat. 
  3. Thicken with cornflour, whisking constantly. Add a pinch of salt. 
  4. Return to the heat and gently bring to the boil, whisking frequently. Boil for 2-3 minutes, whisking occasionally. 
  5. Once the blancmange has thickened, flavour with vanilla and pour into individual pots. Place in the fridge to set (about 5 hours, over night is best) If eating pudding hot, serve immediately, garnished with coconut. 
Serve your blancmange cold, garnished with coconut and mint. I hope you enjoy making and eating chocolate blancmange as much as I do. Will you serve yours hot or cold? Either way, I'd love to know how you go with it. xx

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