Chocolate Blanc-Mange

Ingredients

• 1 ounce Dried Irish Moss (Also known as sea moss)
• 4 cups Milk (Whole milk recommended for richness)
• 2 ounces Bittersweet Chocolate (About 2 squares of baking chocolate)
• 0.25 cup Granulated Sugar
• 0.33 cup Boiling Water
• 0.5 cup Heavy Cream (For serving)

Instructions

1. 1Rinse the Irish moss thoroughly under cold water to remove any sand or debris. Place the rinsed moss in a bowl and cover with fresh cold water. Let it soak for at least 30 minutes to soften. Drain the moss after soaking.
2. 2In a saucepan, combine the soaked and drained Irish moss with the milk. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally, until the milk thickens slightly and the moss has softened and released its thickening properties.
3. 3While the milk is simmering, melt the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler) or in the microwave in 30-second intervals, stirring in between, until smooth. Once melted, add the sugar and boiling water to the melted chocolate. Stir until the sugar is dissolved and the mixture is perfectly smooth.
4. 4Strain the milk mixture through a fine-mesh sieve or cheesecloth-lined colander into a clean bowl to remove the Irish moss solids. Discard the solids. Add the chocolate mixture to the strained milk and stir well to combine. Ensure the mixture is smooth and evenly colored.
5. 5Pour the chocolate blanc-mange mixture into individual serving dishes or a larger mold. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the blanc-mange to set completely. Serve chilled with a drizzle of heavy cream and a sprinkle of sugar, if desired.