Chocolate Blancmange with Cherry Sauce

• 600 ml Milk
• 70 grams Sugar
• 50 grams Corn starch
• 3 tbsp Cocoa powder
• 200 grams American (sweet black) cherries
• 30 grams Granulated sugar
• 40 ml Red wine
• 1 tsp dissolved in 1 tablespoon of water Corn starch
• 1 dash Kirschwasser (optional)
• 1/2 tbsp Lemon juice
• 1 if available Mint leaves

1. Wash the cherry and remove the pits.
2. Moisten the molds with water.
3. Heat the ingredients in a clean frying pan.
4. Once the sugar dissolves, add the cherries and cook for about 5 minutes.
5. Add the lemon juice and the dissolved corn starch (marked with the ), and cook until thickened.
6. Mix in the kirschwasser, and the sauce is done.
7. Combine the sugar, corn starch, and cocoa in a pot.
8. Add the milk little by little and mix until smooth.
9. Mix in the rest of the milk and mix well, then cook over medium heat.
10. Bring to a simmer as you mix continuously with a wooden spatula.
11. Once it comes to a simmer, turn the heat to low and mix continuously for 2 minutes.
12. Once Step 5 is cooked through, quickly pour into the prepared molds.
13. Chill for 1 hour in the refrigerator to set.
14. Once set, pour on some cherry sauce and garnish with mint leaves (optional).

milk, sugar, starch, cocoa, american, sugar, red wine, water, kirschwasser, lemon juice, mint leaves

Taken from cookpad.com/us/recipes/158828-chocolate-blancmange-with-cherry-sauce (may not work)