This one of my go-to desserts and is quite simple to make, and I have a few variations on this.
2 1/2 cup of half & half
1/4 cup raw sugar
4 oz of unsweet 100% chocolate
5 tablespoon cornstarch
1 teaspoon grated orange rind
1 teaspoon of Vanilla extract
1/8 teaspoon of salt
Place 2 cups of half & half in a double boiler along with the orange rind, chocolate, and scald, whisking until chocolate is combined with half & half.
In a bowl whisk together the remaining half & half, sugar, salt, and cornstarch into a smooth paste.
Next, gradually whisk in the scalded half & half into a paste then transfer mixture once all combined transfer to another top pan of a double boiler. Over a rolling boil whisk until mixture is smooth and thick, once thick, whisk in vanilla and then whisk for an additional ten minutes over simmering hot water.
Pour into molds and chill of at least 4 hours.
Un-mold and garnish with Raspberries.
For just Vanilla Blancmange remove chocolate from the above ingredients
Coconut Blancmange, replace the chocolate with 1/2 cup of shredded coconut and follow the above directions.