Ingredients for Chocolate Timbales
- 2 cups milk
- Eggs
- 1/4 cup unsweetened cocoa powder
- Vanilla Extract
- Caster Sugar
- 1 tablespoon unflavored gelatin
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How to Make Chocolate Timbales
- In a medium saucepan, whisk together 2 cups of milk and 1/4 cup unsweetened cocoa powder until smooth.
- Heat over medium heat, whisking constantly, until the mixture comes to a gentle simmer. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks, 1 teaspoon vanilla extract, and 1/4 cup granulated sugar until pale and thick. Gradually whisk the warm chocolate mixture into the egg yolk mixture. Return the combined mixture to the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens slightly (about 2-3 minutes). Do not boil. Sprinkle 1 tablespoon of gelatin into 3 tablespoons of hot water and stir until dissolved. Quickly whisk the gelatin mixture into the chocolate mixture and stir until evenly combined.
- Refrigerate the mixture until it begins to set around the edges (about 30-45 minutes).
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Gently fold the whipped egg whites into the chilled chocolate mixture using a rubber spatula or wooden spoon until just combined.
- Pour the mixture into individual ramekins or molds. Refrigerate for at least 4 hours, or until fully set. To unmold, run the ramekins under warm water for a few seconds and gently invert onto serving plates.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
14g
Carbs
5g
