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Arnott’s Double Coat Tim Tam Mousse

Arnott’s Double Coat Tim Tam Mousse

  • Servings: 4-5
  • Occasion: Dessert
  • Cooking time: 0 min
  • Prep time: 20 min
  • Chill time: 3 hours

Arnott’s Double Coat Tim Tam Mousse


  • 1 pkt Arnott’s Tim Tam Double Coat
  • 150g milk chocolate, chopped
  • 25g butter, chopped
  • 2 eggs, separated
  • 200ml thickened cream plus extra to serve
  • Blueberries to serve


Step 1 Place chocolate and butter in a heatproof, microwave safe bowl. Microwave on medium, for 1-2 minutes, stirring in between until smooth. Set aside for 2 minutes. Stir in egg yolks.

Step 2 Place cream in a bowl, using an electric mixer, beat until soft peaks form.

Step 3 Beat egg whites in a bowl until soft peaks form. Then, gently fold cream into chocolate mixture. Stir in 2 tablespoons of the egg white. Fold in remaining egg white.

Step 4 Finely chop 6 Tim Tam biscuits and fold into mousse. Spoon mousse into glasses. Refrigerate for 3 hours or until firm. Chop remaining Tim Tam. Blueberries and whipped cream to serve.

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