Chocolate Vanilla Timbales
A tasty melt in your mouth chocolate and vanilla timbale recipe that is a treat fit for any occasion.
- 350 ml semi-skimmed milk
- 30 ml cocoa powder
- 2 eggs
- 10 ml vanilla essence
- 45 ml granulated sweetener
- 15 ml powdered gelatine
- 45 ml hot water
- extra cocoa powder, to decorate
For the sauce
- 115 gr light Greek-style yogurt
- 25 ml vanilla essence
Place the milk and cocoa powder in a saucepan and stir until the milk is boiling.
Separate the eggs and beat the egg yolks with the vanilla and sweetener in a bowl, until the mixture is pale and smooth.
Gradually pour in the chocolate milk, beating well.
Return the mixture to the pan and stir constantly over a gentle heat, without boiling, until it is slightly thickened and smooth.
Remove the pan from the heat. Pour the gelatine into the hot water and stir until it is completely dissolved, then quickly stir it into the milk mixture.
Put this mixture aside and allow it to cool until almost setting.
Whisk the egg whites until they hold soft peaks. Fold the egg whites quickly into the milk mixture.
Spoon the timbale mixture into six individual moulds and chill them until set.
To serve, run a knife around the edge, dip the moulds quickly into hot water and turn out. Dust with cocoa.
For the sauce, stir together the yogurt and vanilla and spoon on to the plates.