With so many bring-a-plate functions to go to at this time of year, it was a Godsend when I discovered the website of lovely foodie and fellow Wellingtonian Mrs Cake. In particular, she seems to share my sweet tooth, so when she posted her super-easy recipe for Tim Tam Truffles I knew I had to give them a try. Now I can’t stop making them!
Tim Tam Truffles (makes about 15 decent-sized ones)
1 packet plain Tim Tams
100g cream cheese
300g compound chocolate, for dipping
(optional) Additional chocolate for decorating
Pulse the Tim Tams in a food processor (or put in a bag and hit with a rolling pin) until reduced to crumbs. Use your fingers to combine with the cream cheese – the mixture should stick together. Roll into balls and chill for several hours (or freeze for 30 minutes-1 hour).
Melt the chocolate – put in the microwave for 30 seconds, stir, then put it back in for 10-20 second bursts until mostly melted. Stir until smooth. Dip the truffles one by one, using a fork to gently turn them in the chocolate then lift them onto baking paper. If desired spatter with different chocolate to decorate.
Note: White Tim Tams could also be used to make white truffles, and you could dip them in melted milk or dark chocolate. I may try them next time!