Chocolate Blanc-Mange (1877)

From Buckeye Cookery and Practical Housekeeping (1877)
Recipe by Mrs. Dr. Houston, Urbana

A smooth, sweetened dessert molded from gelatin, milk, and chocolate, this Victorian-era blanc-mange was often prepared the night before for dinner or early in the day for tea. With a light texture and chocolate richness, it was served cold with cream for a refined finish.

Ingredients
½ box gelatin (approx. 0.25 oz)
4 oz sweet chocolate, grated (about ½ cup packed)
1 quart sweet milk (4 cups)
1 cup sugar
Vanilla to taste
Cream for serving

Instructions
Soak the gelatin in enough cold water to cover until fully dissolved. In a saucepan, combine the milk, sugar, and grated chocolate. Boil for 5 minutes, then add the gelatin and boil another 5 minutes, stirring constantly. Flavor with vanilla. Pour into molds and let cool until fully set. Serve with cream.

Notes
This chocolate blanc-mange was a popular Victorian make-ahead dessert. For a plain blanc-mange, the original recipe advises omitting the chocolate. It was traditionally served cold with cream and could be prepared in advance depending on the time of day it was to be served.

📌 Serving suggestion: Serve in chilled molds with fresh cream. Prepare in the morning for tea, or the night before for dinner.

Source
Originally published in Buckeye Cookery and Practical Housekeeping (1877)
Public domain recipe from Mrs. Dr. Houston, Urbana