Wash the cherry and remove the pits. Moisten the molds with water.
Heat the ☆ ingredients in a clean frying pan. Once the sugar dissolves, add the cherries and cook for about 5 minutes.
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.
Combine the sugar, corn starch, and cocoa in a pot. Add the milk little by little and mix until smooth.
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.
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.
In Step 5, keep mixing for at least 2 minutes over low heat to cook it through. When you are pouring the blancmange into the mold in Step 6, prepare all of the molds and pour it quickly, directly from the pot to the mold. Otherwise, the surface of the blancmange will not come out smooth, since it sets quickly.