BLANC MANGE CHOCOLAT with a strawberry/blackberry coulis

This is similar to Panna Cotta and Tembleque, but I find it to be an easier version. 

I added raw cocoa as a twist to "chocolate and strawberries." Remember, we are upgrading the tired chocolate dipped strawberries go to.

The raw cocoa adds another level of richness and tones the sweetness of this dessert.

What is coulis? Coo-lee. It's a fancy word for pureed fruit. :) It's a slightly cooked, thickened, tangy sauce for this flavorful Blanc Mange.

Watch video HERE

For custard: 3 Tbs unsweetened chocolate or grated raw cocoa 

1 cinnamon stick 

1 small can evaporated milk 

2 packets gelatin 1 can coconut milk 

1 can sweet condensed milk 

fresh coconut (optional, if you can find it) You can grate and/or slice some pieces, toast them and add to finish your dish. 

For sauce: 1/3 C fresh or frozen strawberries 

1/3 blackberry juice 

2 Tbs sugar 

In a saucepan, heat cocoa, cinnamon stick and evaporated milk until it simmers. Remove from heat. Remove cinnamon stick. Pour gelatin in a separate bowl, whisk vigorously as you slowly pour in the heated evaporated milk. If gelatin doesn’t completely dissolve and there are lumps, pass through a sieve. 

Add in condensed milk, then coconut milk.   

Pour into your favorite mold (bundt, muffin, cupcake tins) and refrigerate until set, a few hours or overnight. 

Sauce: In a saucepan mix all the ingredients, heat to a rolling boil, stirring constantly. 3-4 minutes. Sauce will thicken.  Remove from heat. Pass through a sieve to get a silky smooth coulis. 

When ready to serve, plate Blanc Mange, pour strawberry sauce over each serving, decorate with chocolate dust, toasted coconut, or swizzle with chocolate sauce. 

Enjoy.