Chocolate Blancmange

1. 1

   Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.

2. 2

   Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.

3. 3

   Remove from heat, and stir in vanilla.

4. 4

   Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.

5. 5

   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.

6. 6

   Garnish with whipped cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.