Stuck for a gift for that person that has everything? Make them the best gift this year with these Tim Tam Baileys and Iced Vovo Truffles!
What you will need:
- 290g white chocolate melts, melted
- 290g milk chocolate melts, melted
- 290 dark chocolate melts, melted
- Pink liquid food colouring
- Tim Tam Baileys truffles:
- 165g pkt Arnott's Tim Tam White biscuits
- 1/2 cup (125ml) sweetened condensed milk
- 1/4 cup (60ml) Baileys Original liqueur
- 160g pkt Arnott's Tim Tam Gelato Messina Iced Coffee biscuits
- 200g pkt Arnott's Tim Tam Original biscuits
- Iced Vovo truffles
- 210g pkt Arnott's Iced Vovo biscuits
- 1 tbsp raspberry jam
- 2 tbsp sweetened condensed milk
- 1 tbsp white coconut rum
How it's made:
To make Tim Tam Baileys truffles, process white Tim Tam biscuits in a food processor until finely crushed. Add 2 tbsp condensed milk and 1 tbsp of Baileys. Process until mixture comes together.
Line a baking tray with baking paper. Roll 2 tsp portions of the mixture into balls and place on lined tray. Place in the fridge to set.
Process the iced coffee Tim Tam biscuits in a clean food processor until finely crushed. Add half the remaining condensed milk and 1 tbsp of Baileys and process until mixture comes together. Roll 2 tsp portions of the mixture into balls and add to the lined tray. Place in the fridge to set.
Process original Tim Tam biscuits in a clean food processor until finely crushed. Add remaining condensed milk and Baileys and process until mixture comes together. Roll 2 tsp portions of mixture into balls and add to lined tray. Place in the fridge to set.
To make Iced Vovo truffles, process Iced Vovo biscuits in a clean food processor until finely crushed. Add jam, condensed milk and rum. Process until mixture comes together. Roll 2 tsp portions of mixture into balls and add to lined tray. Place in the fridge to set.
Line 2 baking trays with baking paper. Divide white chocolate into 2 portions. Reserve 1 portion. Place milk and dark chocolate in separate bowls. Use a fork to dip Tim Tam truffles in remaining white chocolate, alternating with milk and dark chocolate, shaking off excess.
Place on the lined trays. Add 2-3 drops pink food colouring to reserved white chocolate. Use a skewer to marble. Use a fork to dip Iced Vovo truffles in marbled white chocolate, shaking off excess. Add to lined trays. Drizzle the remaining white, milk and dark chocolate over truffles. Set aside to set.
Store in an airtight container at room temperature for up to 3 weeks.
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Have you made this recipe? Leave a comment below and let us know how it went.