Classic Chocolate Biscuit Into A Mousse Bar



  • For Tim Tam Crust

  • 400g Tim Tam cookies (finely crushed)

  • 100g unsalted butter (melted)

  • For mousse

  • 415ml heavy cream

  • 4 large egg yolks, room temperature

  • 1/4 cup caster sugar

  • 1 tbsp corn syrup

  • 100g bittersweet chocolate, melted

  • 1 teaspoons pure vanilla extract

  • Pinch of Salt


  1. To make Tim-Tam crust simply add Tim-Tam cookies to a food processor and process until finely crushed. You may need to do this in 2-4 lots as the cookies will process much easier and quicker in smaller batches. Add the butter and mix until well combined.

  2. Lightly grease a long 35cmx12.5cm tart tin or a round 20cm cheesecake pan. Add the biscuit mixture to it and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom and sides of the tin have an even amount of biscuit crumbs. Refrigerate for 30 min.

  3. While that’s chilling add the cream to a large mixing bowl and whip together until cream thickens to stiff peaks. Cover with plastic wrap and set aside in the fridge.

  4. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes.

  5. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

  6. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids.

  7. Pour the mixture into the tim tam crust shell and let it set overnight. Finish off with some chopped Tim-Tams on top.


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