Tim Tam Baileys and Iced Vovo Truffles

These little guys were inspired from a recipe in the Christmas Taste magazine – one of my most recommended coffee table additions for any self respecting foodie!  

They make a welcome addition to any Christmas spread, be it at home, or to share at work. If you’re making these for work, be careful not to get too heavy handed with the alcohol!

My personal favourite  are the White Tim Tam variety, but they’re all wickedly good.

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Tim Tam Baileys and Iced Vovo Truffles

290g white chocolate melts**, melted

290g milk chocolate melts**, melted

290g dark chocolate melts**, melted

Pink food gel

**Being a bit of a baking snob, I prefer to use Nestle Baking melts for this, as they give a much smoother, shiny finish to your truffles, but any quality baking chocolate is fine**

Tim Tam Truffles (3 individual flavours)

1 packet Tim Tam White Biscuits (chilled)

1 packet Tim Tam Gelato Messina Iced Coffee Biscuits (chilled)

1 packet Tim Tam Original Biscuits (chilled)

1/2c Sweetened Condensed Milk

1/4c Baileys Original Liqueur (allow a little more if you’re heavy handed like me)

Iced Vovo Truffles

1 packet Arnott’s Iced Vovo Biscuits

1 tbsp Raspberry Jam

2 tbsp Sweetened Condensed Milk

1 tbsp White Coconut Rum (eg. Malibu) – again allow extra!

Tim Tam Truffles

  1. To make the Tim Tam truffles, process a single packet of Tim Tams in food processor until finely crushed
  2. Add 2 tablespoons condensed milk, and 1 tablespoon Baileys and process until mixture comes together.
  3. Line baking tray with baking paper and roll 1.5 teaspoon portions of mixture into balls and place on the lined tray.  Refrigerate until set.
  4. Repeat the above steps with the remaining Tim Tam flavours.

Iced Vovo Truffles

  1. To make Iced Vovo Truffles, process the Iced Vovo biscuits in a clean food processor until finely crushed.
  2. Add jam, condensed milk and rum and process until the mixture comes together.
  3. Line baking tray with baking paper and roll 1.5 teaspoon portions of mixture into balls and place on the lined tray.  Refrigerate until set.

Coating Truffles

  1. Line two baking trays with baking paper
  2. Divide white chocolate into two portions, colouring one with pink food gel.
  3. Place milk and dark chocolates into separate bowls
  4. Dip Tim Tam truffles alternately into plain white, milk or dark chocolate, shaking off the excess before placing onto lined trays.
  5. Dip Iced Vovo truffles into pink tinted white chocolate, shaking off excess before placing onto lined trays.
  6. Using the remaining melted chocolates, place into piping bags and drizzle over the coated truffles (using contrasting chocolate to the colour of the truffle)
  7. Set aside to set.  Truffles can be stored up to 3 weeks in an air tight container, however they usually wont last that long!

Author: Lauren

Qualified vet, all around foodie, love playing with recipies, and tweaking to perfection.

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