Chilled Chocolate Timbales

The perfect do-ahead dinner party dessert, Andrew Nutter's chocolate puds are prettily decorated with fresh raspberries and chocolate shavings
By Andrew Nutter
Chilled Chocolate Timbales
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus cooling and chilling time
  • Effort: medium

Ingredients

  • 115 g caster sugar
  • 375 ml milk
  • 150 ml whipping cream
  • 1 tsp vanilla extract
  • 1 tsp instant coffee
  • 115 g dark chocolate, broken into squares
  • 1 whole eggs, plus 3 egg yolks

To decorate

  • 150 ml whipping cream
  • 1 drops vanilla extract
  • 25 g icing sugar, sifted
  • 1 punnet fresh raspberries
  • 2 tbsp coffee liqueur
  • 25 g shavings white chocolate
  • 25 g shavings dark chocolate

Method

1. Preheat the oven to 180C/gas 4.

2. Put the caster sugar in a small saucepan with 1 tablespoon of water and place over a moderate heat to melt gently. Bring the syrup to a boil and simmer until it is the colour of golden syrup. Add the milk, cream, vanilla, coffee granules and chocolate, return to a simmer and cook for 2-3 minutes.

3. Place the whole egg and yolks in a large mixing bowl and whisk them lightly. Pour the chocolate mixture onto the eggs while whisking constantly to prevent curdling.

4. Divide the chocolate mixture evenly among six ramekins and put them in a roasting tin. Pour enough hot tap water into the tin to come halfway up the sides of the ramekins (this creates a hot-water bath which cooks the chocolate mixture gently while it is in the oven).

5. Cover the tin with foil and place in the oven for 25 minutes or until the mixture is set and very slightly puffed up. Remove the tin from the oven. Take the ramekins out of the water and set aside to cool before transferring them to the refrigerator to chill for at least 1 hour.

6. Shortly before you plan to serve them, remove the timbales from the refrigerator. Whisk the cream with the vanilla and icing sugar until it has thickened.

7. Lay a few raspberries on top of each dessert and drizzle with about 1 teaspoon of coffee liqueur. Place a teaspoon of sweetened cream on top of the raspberries. Scatter the white and dark chocolate shavings on top and serve.

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