It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into amould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.
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