Chocolate Timbales Recipes

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CHOCOLATE TRIFLE



Chocolate Trifle image

At church functions, folks line up for this trifle. And it is so easy to make!

Provided by Wayne

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 8h55m

Yield 12

Number Of Ingredients 7

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

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.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g

CHOCOLATE BALLS



Chocolate Balls image

This is a peanut butter and graham cracker, chocolate covered treat. My mother made these to send to friends and relatives at Christmas time.

Provided by Cynthia Escalante

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 6

1 cup peanut butter
¾ cup confectioners' sugar
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
3 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon shortening

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.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 12.9 g, Fat 7.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 48.1 mg, Sugar 10.1 g

TIMBALLO SPAGHETTI CASSEROLE



Timballo Spaghetti Casserole image

I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread.

Provided by Tom Wyant

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
1 (16 ounce) package spaghetti
2 (24 ounce) jars marinara sauce
3 cups cooked chicken breast meat, diced
1 large onion, diced
1 (7 ounce) package of sliced pepperoni, diced
1 green pepper, diced
1 (5 ounce) can mushroom pieces, drained
1 (3 ounce) can sliced black olives, drained
3 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 671.5 calories, Carbohydrate 68 g, Cholesterol 84.1 mg, Fat 27.3 g, Fiber 8.1 g, Protein 36.7 g, SaturatedFat 10.1 g, Sodium 1563.5 mg, Sugar 16.8 g

TIMBALES



Timbales image

Deep fried cookies similar to rosettes.

Provided by ARAHK

Categories     Desserts     Cookies

Time 45m

Yield 36

Number Of Ingredients 7

½ cup evaporated milk
1 teaspoon white sugar
½ teaspoon salt
½ cup water
1 egg
1 cup sifted all-purpose flour
½ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g

CHOCOLATE TIMBALES



Chocolate Timbales image

Make and share this Chocolate Timbales recipe from Food.com.

Provided by AussieHusky

Categories     Gelatin

Time 2h15m

Yield 4 moulds, 4 serving(s)

Number Of Ingredients 6

1 1/2 cups milk
2 eggs
2 tablespoons of good quality cocoa
1 teaspoon vanilla extract
3 tablespoons caster sugar
3 teaspoons gelatin

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.

Nutrition Facts : Calories 149.8, Fat 6, SaturatedFat 2.9, Cholesterol 105.8, Sodium 84, Carbohydrate 15.5, Fiber 0.5, Sugar 9.7, Protein 8.1

VEGETABLE TIMBALES



Vegetable Timbales image

A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.

Provided by Outta Here

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

9 ounces red bell peppers
1 3/4 cups carrots, chopped (no need to peel)
9 cups watercress, trimmed
3/4 cup heavy cream, divided
7 egg yolks
salt and pepper
3 pinches nutmeg
butter, for greasing 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.

Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1

SWEET POTATO TIMBALES



Sweet Potato Timbales image

Make and share this Sweet Potato Timbales recipe from Food.com.

Provided by Derf2440

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 cups pureed cooked sweet potatoes, about 2 potatoes
2 tablespoons chopped fresh coriander
1 teaspoon limes or 1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
8 egg whites
1/2 cup whipping cream
sour cream (optional)
coriander sprig (optional)

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.

Nutrition Facts : Calories 168.1, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 517.1, Carbohydrate 18.9, Fiber 2.7, Sugar 4, Protein 6.6

CARROT-THYME TIMBALES



Carrot-Thyme Timbales image

These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.

Provided by Chef Kate

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter, plus extra
unsalted butter, for greasing baking dishes
1 tablespoon peanut oil
1 lb carrot, peeled and thinly sliced (about 7 medium)
1 large garlic clove, thinly sliced
1 tablespoon fresh thyme, chopped fresh
1/2 teaspoon sea salt
1/2 cup heavy cream
fresh ground black pepper
1 egg
1 egg yolk

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.

Nutrition Facts : Calories 237.2, Fat 19.8, SaturatedFat 10, Cholesterol 148.5, Sodium 400.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 4

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