4 tbsp corn flour (cornstarch)
2 ½ cups milk
3 tbsp caster sugar
50-115 gram semisweet chocolate, chopped
½ tsp vanilla extract
White chocolate to decorate
Instructions:
Blend the corn flour to a smooth paste with a little of the milk.
Bring the remaining milk to the boil in a non-stick pan. Pour on to the blended mixture, stirring constantly.
Pour all the mixture into the pan and bring slowly to the boil over low heat, stirring constantly until the mixture boils and thickens. Remove the pan from the heat. Then add the sugar, chopped chocolate and vanilla extract. Stir until the chocolate has melted.
Pour the mixture into pudding mould and leave in a cool place for several hours to set.
To take out the blancmange from the mould, place a large serving plate on top, then, holding the plate and mould firmly together, invert them. Give both plate and mould a gentle but firm shake to loosen the blancmange, and then lift off the mould. Scatter white and plain chocolate curls over the top of the blancmange to decorate, and serve at once.
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