I don’t know about anyone else, but I LOOOOOOVE experimenting in the kitchen. I have been having my family over for dinner every week and it has become the perfect excuse to get creative. This week I had my coffee loving friend joining us and thus inspiration was struck! Having recently seen ads for the new Cocktail Inspired Tim Tams I knew how it was gonna go down. These chocolate mousse cups look super impressive, are fairly easy to make and taste freaking amazing! There’s the intense dark chocolate mousse, with crunchy espresso Tim Tam crumbs, all wrapped up in a gold dusted chocolate shell. The great thing about theses desserts as you can use any flavoured biscuit crumb and change the game. I personally think that chocolate mint biscuits would be divine!
- Organisation is key. Most of the elements in this recipe need to be made quickly. For instance the chocolate mousse sets very quickly once you add the cream. Make sure all your equipment is out, ingredients weighed up and you’re all ready to go.
- Tempering chocolate can be tricky. I have briefly covered what to do in this recipe but check here for a full tutorial.
300g Dark Chocolate (53%)
250g Dark Chocolate (at least 60%)
165g Unsalted Butter
135g Egg Whites
165ml Cream (whipped to soft peaks)
1 pack of Espresso Martini Tim Tams
Gold Dust for Decoration
- Start by putting your chocolate to melt over a bain marie.
- Once melted, set aside to cool to 28 degrees.
- Meanwhile, brush the gold dust on to strips of 15cm acetate.
- Crush up your Tim Tams. I used a Tupperware chopper but you can just as easily use a blender or a rolling pin =)
- Once the chocolate has cooled to 28-29 degrees, heat it up on the bain marie to 32 degrees.
- Here’s where you have to work quickly. Spread the chocolate onto the strips of acetate. Let it set enough so that the chocolate looks semi matte and you can pick the strips up and bring them together into a ring. Secure with tape and leave to set.
- Meanwhile, melt the chocolate and cocoa over a bain marie. Once melted, remove from heat and stir in butter. Leave to cool to 39-40 degrees.
- Whilst chocolate is cooling, whip egg whites and gradually add sugar and mix to soft peaks.
- Fold egg whites into chocolate. Then softly fold in whipped cream, making sure to not over mix.
- Place mousse into a piping bag with a 10cm nozzle.
- Place crushed Tim Tams in base of chocolate shells. Press down firmly.
- Pipe chocolate mousse up to the half way point.
- Spoon some more crushed Tim Tams on top.
- Fill the rest of the shells with chocolate mousse and place in fridge to set.
- Once ready to serve, carefully peel off acetate. Sprinkle some more Tim Tam crumbs on top and dust with a little gold dust.
Hope you enjoy making these amazing and delicious desserts. Let me know in the comments what flavours you try.
Catch ya later,