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 scald half & half into paste then transfer mixture once all combined transfer to other 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 a simmering hot water.
Pour into molds, 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.