Prep 10 mins
Cook 5 mins
Recently I was given a box of old cookbooks and cooking magazines. (yea!) This yummy and impressive looking recipe comes from one of those-Family Circle Great Desserts. Chill time is 3 hours.
- Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
- Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
- Remove from heat, and stir in vanilla.
- Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
- When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
- Garnish with whipped cream if desired.
Ibought this magazine years ago when i came out, and this was our dessert of choice for many months. Alas, my magazine has been lost for years now, and I am thrilld to have this recipe again. Chocolaty and not too sweet, it still delivers a great kick to your sweet tooth.
Oh my stars, Kaarin this was a winner with us. Such simple everyday ingredients turns into comfort food sumpreme. I scaled the recipe down to 2 serving besides that I followed the recipe. This recipe is thick, creamy, smooth, silky with just the right amount of chocolate. It tasted like an imported French chocolate pudding that DH is addicted to except much much more better. This pudding tasted more rich and decadent then it really is. All I can say is no more French pudding for us and hello Chocolate Blanc Mange! Thank you for sharing this recipe.