Chocolate Blanc Mange

A recipe with a long history found on “One Hundred Tested
Recipe”  published by Carnation in 1921
Chocolate Blanc Mange

Blanc mange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: [blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.

It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.

The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.

1/4 tsp. salt
2 cups Carnation Milk
2 oz. unsweetened chocolate
1/4 cup sugar
1 tsp. vanilla
2 1/2 cups water
1/2 cup cornstarch


Combine 2 cups of the water and the Carnation Milk; pour into the double boiler and bring to the boiling point. Mix the cornstarch, sugar and salt; dilute with the remaining Yi cup of water. Add to the first mixture, stirring constantly. Add the melted chocolate, stirring occasionally until mixture thickens. Cook fifteen minutes. Add flavoring; mould, chill and serve with whipped Carnation Milk *.

* Whipped Carnation Milk

Put Carnation Milk in top part of double boiler. Let cook for 20 minutes. Cool. When thoroughly chilled, whip quickly, using two wire egg whips.

If thicker cream is desired, add 1 unbeaten egg white after milk has been cooked and proceed as above.