Wow your guests with these gorgeous Tim Tam dessert shooters, made with crushed Tim Tam’s, chocolate mousse and whipped cream!
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
Process the Tim Tam biscuits in a food processor until crushed. Divide the crushed biscuit among twelve 80ml (1/3 cup) glasses. Set aside.
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.
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.
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.