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Chilled Delicate Chocolate Timbale

A cross between a chocolate blanc mange, a creme caramel and a chocolate mousse this melts in the mouth.

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Pre-heat the oven to 180C/35OF/Gas 4/fan oven 160C. In a saucepan boil the water and sugar until it is the colour of golden syrup. Add the milk, cream, vanilla, coffee and chocolate, and bring it to a simmer.
Place the egg and yolks in a bowl, whisk them lightly and then pour the chocolate mixture on to them, whisking as you pour to prevent the eggs curdling.
Pour the chocolate mixture into 6 x 150ml/ ¼ pt ramekin dishes and put them in a roasting tin. Pour sufficient tap-hot water into the tin to come ¾’s of the way up the ramekins. (This creates a hot-water bath, which cooks the chocolate mixture gently while it is in the oven.) Cover the tin with foil then transfer it to the oven for 25mins. The mixture should be set and very slightly puffed up when it is ready. Remove the tin from the oven, take the ramekins out of the water and leave to cool.
Once the chocolate desserts are cool, place them in the fridge to chill for at least 1 hour. When you are ready to serve, lay a few slices of strawberries on top of each chocolate dessert and drizzle over about a tsp of coffee liqueur. Whisk the cream with the vanilla and the icing sugar until it has thickened, then place a generous teaspoonful of it on top of the strawberries. Scatter the white chocolate and coloured/flavoured chocolates on top.

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