Dairy Blancmange

by Editorial Staff

Delicate milk blancmange with cocoa is prepared with the addition of gelatin.

Summary

Cook Time	4 hour
Total Time	4 hour
Course	Dessert
Servings (Default: 8)

Ingredients

Milk – 1 l
Cocoa powder – 10 g
Sugar – 250-300 g
Gelatin – 40-50 g

How to make dairy blancmange:

Instructions

Soak gelatin in cold water (200-300 ml), let it swell.
Boil milk in a saucepan.
Dissolve the gelatin. To do this, put a container with gelatin in a saucepan with hot water. Heat over low heat until the gelatin is completely dissolved. Make sure that the liquid in the container with gelatin does not boil.
Pour cocoa and granulated sugar into a separate bowl.
Pouring in water little by little (50-70 ml), stir thoroughly.
Add boiling milk to the resulting thick mass, stirring continuously.
Add gelatin to cocoa with milk and bring to a boil (but do not boil). Remove the pan from the heat.
To avoid lumps, strain the resulting mixture, pour into molds, and cool (3-4 hours).
Remove the blancmange from the molds. The milk blancmange is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.