Fake Tim Tams or Chocolate Mousse Biscuits

Fake Tim Tams or Chocolate Mousse Biscuits

Inspired by:

Slice base from Gluten Free Baking Book by Simon and Alison Holst and Nigella Lawson’s Instant Chocolate Mousse

Why?

It’s Australia Day on the 26^th of January, and so I wanted to make something that reminded me of Australia. TimTams are one of our famous biscuits- they involve, two chocolate malt biscuits with chocolate icing between them, covered in chocolate. Yum. Without the malt and the gluten and dairy to aid me.  . .here is my attempt!

Time Taken:

Mouse=20 mins, Biscuit base=40 mins, Chocolate=10 mins. 1 hr 10 mins.

Number of Dirty Dishes:

Saucepan, spoon, bowl, spoon, tray, bainmarie, spoon, knife

I used:

Base:

100g melted dairy free margarine

¼ cup castor sugar

1 cup gluten free flour

¼ cup cocoa

Mousse:

150g Gluten free marshmallows

1 Tbs of dairy free margarine (can substitute for oil)

250g dairy free chocolate (I used 40% cocoa solids)

¾ cup dairy free milk substitute

1tsp vanilla essence/powder.

Coating:

100g dairy free chocolate.

What I did:

Preheat oven to 180C and line 30cm x 40cm baking tray.

In a medium sized bowl combine the ingredients for the base (dairy free margarine, castor sugar, gluten free flour and cocoa) and mix well together. 
Pour out on to tray and with a spoon smooth onto the base of the tin so that the batter is evenly spread and is half a centimeter thick. 
Place in the oven and bake for 10 mins or until the centre is firm. (If a crunchy biscuit is desired pull base out of the oven and let cool for ten minutes and then rebake for another 10 minutes or until firm). 
Cut the base in half.

While the base cools combine mousse ingredients (marshmallows, dairy free margarine, dairy free chocolate, dairy free milk and vanilla), in a medium saucepan over a low heat. 
Stir mixture continually until marshmallows are melted, taking care not to boil the mixture. 
Let mixture cool for ten minutes and then spread over one half of the biscuit base and place the other half of the biscuit base on top of it so that the mousse is sandwiched between the biscuit layers.

After ten minutes cut the biscuits into thick fingers about 5cm long and 2.5cm wide and separate out on the baking paper.

Melt the remaining dairy free chocolate over a bain-marie, and once chocolate has liquidified pour it over the biscuits until they are covered. 
Once done, lift the biscuits off the paper slightly so that the chocolate runs underneath and coats the bottom of the biscuit as well.

Let the biscuits set, and enjoy.

Comments after eating fake Tim Tams:

Yum! Very chocolatey and delicious. Our friend who does not normally enjoy chocolate desserts liked them very much which was a big complement. Everyone was happy. Not exactly TimTams. . .but it satisfied my craving!

What I would do different:

I didn’t double bake the slice, and I would do that next time or use biscotti in an effort to make the biscuits more like Tim Tams which have that biscuit crunch. My crust was firm before I added the mousse and the chocolate, but when encased in chocolate and mousse, it soaked up the moisture and became more cake like than I desired. No complaints about the taste though!