Chocolate Blancmange with Cherry Sauce

1. 1

   Wash the cherry and remove the pits.

2. 2

   Moisten the molds with water.

3. 3

   Heat the ingredients in a clean frying pan.

4. 4

   Once the sugar dissolves, add the cherries and cook for about 5 minutes.

5. 5

   Add the lemon juice and the dissolved corn starch (marked with the ), and cook until thickened.

6. 6

   Mix in the kirschwasser, and the sauce is done.

7. 7

   Combine the sugar, corn starch, and cocoa in a pot.

8. 8

   Add the milk little by little and mix until smooth.

9. 9

   Mix in the rest of the milk and mix well, then cook over medium heat.

10. 10

    Bring to a simmer as you mix continuously with a wooden spatula.

11. 11

    Once it comes to a simmer, turn the heat to low and mix continuously for 2 minutes.

12. 12

    Once Step 5 is cooked through, quickly pour into the prepared molds.

13. 13

    Chill for 1 hour in the refrigerator to set.

14. 14

    Once set, pour on some cherry sauce and garnish with mint leaves (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.