1 ½ oz (43 g) Baker's unsweetened chocolate squares
1 ¼ cup (50 g) granulated sugar
1 ⅓ cup (80 ml) boiling water
1 Irish Moss Blanc-Mange base (see notes)
1 Sugar and heavy cream, to serve
Instructions
1. Prepare the Irish Moss Blanc-Mange base according to Farmer's Irish Moss Blanc-Mange recipe (see notes), but do not remove it from the heat yet.
2. In a small heatproof bowl or saucepan, melt the 1½ oz (43 g) unsweetened chocolate over low heat or in a double boiler — a technique called tempering (gently melting chocolate over indirect, low heat to avoid scorching and seizing).
3. Once the chocolate is fully melted, add the ¼ cup (50 g) granulated sugar and ⅓ cup (80 ml) boiling water. Stir continuously until the mixture is perfectly smooth, glossy, and no lumps remain, approximately 2–4 minutes.
4. With the Irish Moss Blanc-Mange base still on the heat, stir the chocolate mixture into the milk base just before removing the pot from the fire. Stir thoroughly until fully incorporated and uniform in color, about 1–2 minutes.
5. Pour the finished blanc-mange into a wetted 3-cup (700 ml) mold or individual serving cups (approximately 4 oz / 120 ml each). Let cool at room temperature for 15–20 minutes, then refrigerate uncovered until fully set, 3–4 hours, until firm to the touch and pulling slightly away from the sides of the mold.
6. To unmold, run a thin knife around the edge and invert onto a serving plate. Serve cold with granulated sugar and poured heavy cream.
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