Posted September 2, 2016 by Sam in Recipes

Daim Mousse Shots

I had an idea this would be rather fabulous if it worked……and it did! I wasn’t convinced the Daim (well they used to be Dime in the UK back in the day, apparently that changed in 2005!) would melt, of course the chocolate bit would but would the crunchy toffee bit? Well the answer is yes or yes and no, you can leave some bits in or melt completely either is delicious.

Daim Mousse Shots

Daim Mousse Shots


4 Daim bars (28g each) plus an extra bar if you decorate the tops

4 tbsp. milk (full fat or semi)

200ml double cream

Makes  8 ‘shots’.


Crush the 4 Daim bars in to small pieces and place in a bowl set over a small saucepan of barely simmering water. Add the milk and stir occasionally to mix.

The chocolate will melt and so will most of the crunchy toffee. I left some pieces in mine but you could melt it all if you prefer. Set aside to cool then place in the fridge for about 30 minutes until cold.

Whisk the double cream until it forms stiff peaks that hold shape when pulled up. Fold the cream in to the chocolate mixture until combined. Then spoon or pipe the mixture in to shot glasses or small cups. Decorate with crushed Daim and shards and pop in the fridge for at least an hour to firm up. Just a note the crushed Daim decoration on top will go a bit soggy if left a while, so if you want to keep the crunch add it just before serving. Enjoy ♥