Delia Online

Chocolate Blancmange With Cappuccino Sauce

I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the chocolate chapter of the Complete How to Cook Book none of us could get it right, so abandoned it. This time, eureka! It's so simple: make a custard, add melted chocolate and gelatine. The result – absolute perfection, a good texture, the right amount of wobble and a lovely frothy coffee sauce to pour over.