Chocolate Timbales Recipe

Ingredients

• 12Fls oz/360ml Milk, Skimmed, Average
• 2 Tbsps/10g Cocoa Powder, Dry, Unsweetened, Average
• 2 Eggs/116g Eggs, Medium, Average, Weight with Shell
• ¼ Tsp/1g Vanilla Extract, Average
• 3 Tbsps/36g Sugar, Caster, Average
• 15g Gelatine, Average
• 1½ Fls oz/45ml Water, Mineral Or Tap

Method

1. Seprerate the eggs

2. Mix the milk and cocoa powder in a pan over a moderate heal until boiling.

3. Beat the egg yolks with the vanilla and sugar in a heat proof basin or jug and then slowly pour in the chocolate milk, stirring continuously to make a custard.

4. Return the mixture to the pan and stir constantly over a low heat until it begins to thicken. Dissolve the gelatin in 3 tbsp hot water and leave it to cool slightly, then stir quickly into the custard. Leave to cool until just set.

5. Whisk the egg whites in a clean dry bowl until they are at soft peak stage then fold into the custard.

6. Divide into moulds and chill until fully set.

7. To serve, dip each mould quickly into hot water to loosen and turn onto a serving plate.