Best 8 Chocolate Timbales Recipes

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

TIMBALLO SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
• Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.

TIMBALES

Steps:

• Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
• Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

CHOCOLATE TIMBALES

Steps:

• Place the milk and cocoa in a saucepan and stir until the milk is boiling, use a whisk to mix them. Remove from the heat after its completely mixed inches.
• Beat the egg yolks with the vanilla and sugar until the mixture is pale and smooth, Gradually add the mixture to the chocolate saucepan and simmer it on a medium heat, do not boil the mixture but mix it frequently with the whisk, when the mixture has thickened dissolve the gelatin into 3 tbsp of hot water then mix it into the milk mixture quickly and whisk it again. Place the mix in the fridge until its partially set.
• Whisk the egg whites until they hold soft peaks and then fold them into the milk mixture with a wooden spoon gently. Pour the mixture into individual moulds and chill until set, To get them out of the moulds run them under hot water for a few seconds and tap them out.

VEGETABLE TIMBALES

Steps:

• Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
• Steam the carrots until they are soft. Drain.
• Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
• Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
• Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
• Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
• Butter 4 timbale molds. Preheat oven to 325°F
• Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
• Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
• Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
• Bake 1 to 1 1/4 hours.
• Remove molds from pan and cool slightly on wire rack.
• To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
• Serve warm with salad and baguette.

SWEET POTATO TIMBALES

Steps:

• In a food processor, mix sweet potatoes with coriander, lime juice, salt and pepper.
• Blend in one egg white at a time.
• Pour in cream and blend until well combined.
• Divide mixture equally among 6 well buttered 1/2 cup ramekins or custard cups.
• Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes.
• Cover with foil, using the tip of a knife make a few small vents.
• Bake in 350 degree oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean.
• Let stand for 2 or 3 minutes, run knife around edge of each timbale and turn out onto warmed plates.
• If desired, garnish each timbale with a dollop of sour cream and a spring of coriander.
• Serve as a side dish or as part of a vegetarian meal.

CARROT-THYME TIMBALES

Steps:

• Heat the oven to 325 degrees.
• Butter 4 (6-ounce) custard cups or ramekins.
• Heat 1 tablespoon butter and the oil in a medium saucepan.
• Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
• Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
• Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
• Combine the remaining carrots in a blender with the cream and purée until completely smooth.
• Season with pepper to taste.
• Add the egg and egg yolk and process until smooth. Divide among the cups.
• Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
• Bake 1 hour.
• Remove from the oven and let stand 5 minutes.
• Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.