A no fuss way to make smooth velvety chocolate blancmange, that retro dessert from the 70s and 80s.
In a large microwavable bowl or jug mix a small bit of milk and the cornflower
Add the sugar and cocoa and stir
Add the rest of the milk and mix until all is smooth and mixed in
Put in the microwave on medium high for 9-11 minutes (mine took just under 9 minutes at 850W microwave), stirring every couple of minutes until it starts to thicken.
Pour into the bowl, ramekins or mould and leave to set in the fridge or a cold place.
Turn out from the mould if using, serve with pouring cream