When I was younger I remember biting the opposite ends off a Tim Tam and using it as a straw for my tea. Tim Tam’s were a novelty in our house but when they made their appearance it was a moment worth treasuring!
Now I am a little older and wiser I have found a way to turn the classic Tim Tam into something even more devilishly delicious. Is that possible I hear you say, well yes, yes it is. This recipe concept came from a friend and she was generous enough to share the truffle love. From her to me to you, Tim Tam Truffles…
Tim Tam Truffles
1 packet of Tim Tams
1 package cream cheese (225g), room temperature
12-14 lollipop sticks
175g milk chocolate melts
1 tablespoon vegetable oil
Sprinkles to decorate
Medium baking tray lined with baking paper
- Crush Tim Tam’s using a food processor until fine crumbs are formed. You may have a few chunky pieces that refuse to be crushed but this just makes for crunchy surprise pieces inside of your truffles.
- Add the cream cheese into the food processor and process until combined with the Tim Tam crumbs.
- Let the mixture cool in the fridge until hardened, about 15-20 minutes.
- Using a large tablespoon full of mixture, roll the mixture in your hands until a ball has formed and place on the baking tray. Place a lollipop stick through the middle of the truffle ball. Continue this step until all of the mixture has been used.
- Place the truffles back into the fridge until they are completely hardened.
- Melt chocolate in the microwave on high for 1 minute in a small deep dish. If the chocolate is still not completely melted after 1 minute, continue melting with 30 second bursts in the microwave.
(Note: You will need a deep dish that will allow you to dip your truffle all the way into the chocolate. You may also have left over chocolate but you will need this amount to give enough depth for dipping.)
- Add oil to the melted chocolate.
- Dip the cold truffles into the chocolate mixture and then place back on to the baking dish. Cover with sprinkles before the chocolate has set. Repeat for all truffles.
- Keep refrigerated until ready to serve. Makes about 12-14 truffles.
Categorised in: Recipes