Chocolate Blancmange with Cherry Sauce

Chocolate Blancmange with Cherry Sauce

This is an easy blancmange using cornstarch. It goes perfectly well with seasonal American cherry sauce.

Ingredients: 5-6 servings

600 ml
70 g
Corn starch
50 g
Cocoa powder
3 tablespoons
American (sweet black) cherries
200 g
☆Granulated sugar
30 g
☆Red wine
40 ml
○Corn starch
1 teaspoon dissolved in 1 tablespoon of water
○Kirschwasser (optional)
a little
○Lemon juice
1/2 tablespoon
Mint leaves
if available


1. Wash the cherry and remove the pits. Moisten the molds with water.
2. Heat the ☆ ingredients in a clean frying pan. Once the sugar dissolves, add the cherries and cook for about 5 minutes.
3. Add the lemon juice and the dissolved corn starch (marked with the ○), and cook until thickened. Mix in the kirschwasser, and the sauce is done.
4. Combine the sugar, corn starch, and cocoa in a pot. Add the milk little by little and mix until smooth.
5. Mix in the rest of the milk and mix well, then cook over medium heat. Bring to a simmer as you mix continuously with a wooden spatula. Once it comes to a simmer, turn the heat to low and mix continuously for 2 minutes.
6. Once Step 5 is cooked through, quickly pour into the prepared molds. Chill for 1 hour in the refrigerator to set. Once set, pour on some cherry sauce and garnish with mint leaves (optional).

Story Behind this Recipe

I added chocolate to my usual blancmange and garnished it with a sauce made with seasonal American cherries, and my family loved it.