Daim Mousse Shots from Sam’s Kitchen
Daim Mousse Shots
Ingredients 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.