By layering Choc Raspberry Tim Tams, raspberries and chocolate mousse, you get these decadent desserts.

Dark chocolate, cream, raspberries and Tim Tam Choc Raspberry biscuits come together to create these decadent layered mousses. Here's how to make them at home.

INGREDIENTS

300g dark chocolate, cut into chunks

300ml cream

3 eggs, separated

1 cup fresh raspberries

1 packet of Tim Tam Choc Raspberry biscuits



Makes 6 portions

METHOD

1. Put chocolate in a heatproof bowl and place over a pot of simmering water ­ whisk until melted and smooth.

2. In separate bowls, whip the cream and whisk the egg whites to firm peaks.

3. Add egg yolks to warm chocolate and stir to combine.

4. Fold cream into the chocolate mixture, along with two tablespoons of the egg whites.

5. Once combined, fold through the remaining egg whites.

6. Chop 3 of the Tim Tam Choc Raspberry biscuits into small chunks and distribute evenly between six serving glasses. Then top each glass with 4 raspberries.

7. Spoon the mousse on top of the berries and chill for six hours or overnight.

8. Remove from the fridge 20 minutes before serving.

9. Place 3 Tim Tam Choc Raspberry biscuits in a food processor and process to make crumbs. Top each of the mousses with the Tim Tam crumbs and a few more raspberries to garnish.

READ MORE:

* Tim Tam salted caramel cheesecake

* Tim Tam Coconut Cream icecream sandwiches