Tim Tam mousse

Adam Liaw
Tim Tam mousse.
Tim Tam mousse. Photo: William Meppem

Combining malted chocolate mousse, brandy cream and shaved chocolate makes for a simple but grown-up dessert evocative of childhood.


• 250g dark chocolate, roughly chopped, plus extra for topping

• 3 eggs

• 2 tbsp caster sugar, plus 2 tbsp extra for the cream

• 1 tbsp cocoa powder

• 2 tbsp malted milk powder

• 600ml thickened cream

• 1 tbsp brandy


Heat the chocolate in a microwave in 30-second increments, stirring after each heating, until melted. Set aside to cool while you beat the eggs.

Combine the eggs and 2 tablespoons of caster sugar in the bowl of a stand mixer and beat for 3-4 minutes, until the egg mixture is pale and fluffy. Fold through the cocoa powder, malted milk powder and melted chocolate. 

Separately whip the cream with 2 tablespoons of caster sugar until soft. Fold one-third of the cream mixture into the chocolate mixture first, then another third. Stir the remaining third of the cream through the brandy. 

Divide the chocolate mixture between 6 serving bowls and refrigerate for 1 hour. Refrigerate the cream separately. To serve, top the mousse with the brandy cream and shave a little extra chocolate on top. 

Adam's tip Putting desserts in a glass is a lovely, simple way to present them. A mousse can be set directly in the glass, or chilled in a piping bag and piped into it. 

Also try: Adam Liaw's crying roast lamb with pumpkin, peas and potatoes

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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