Tim Tam dessert shooters – Abel Prasad

Wow your guests with these gorgeous Tim Tam dessert shooters, made with crushed Tim Tam’s, chocolate mousse and whipped cream!

INGREDIENTS

• 6 Arnott’s Tim Tam Original biscuits, broken into large pieces
• 2 eggs, separated
• 150g dark chocolate, melted, cooled slightly
• 400ml thickened cream, whipped
• Cocoa powder, to dust
• 12 Arnott’s Bites Tim Tam Original, to serve

METHOD

• Step 1
  Process the Tim Tam biscuits in a food processor until crushed. Divide the crushed biscuit among twelve 80ml (1/3 cup) glasses. Set aside.
• Step 2
  Place the egg yolks and melted chocolate in a bowl and stir until smooth. Fold in half the whipped cream. Place the remaining cream in the fridge until required.

• Step 3
  Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold into the chocolate mixture until evenly combined.
• Step 4
  Divide the chocolate mixture among the glasses. Place in the fridge for 2 hours or until chilled and just set. Pipe the remaining whipped cream over the top of each to decorate. Dust with cocoa powder and top with Tim Tam bites.

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