Tim Tam Truffle Pops
 
 
No-bake truffles made with Tim Tams instead of Oreos - an Australian twist on an American favorite!
Author:
Recipe type: Dessert
Serves: 10-12 truffles
Ingredients
  • 1 200g package of Tim Tams
  • 80g cream cheese, at room temperature
  • 150g chocolate, coarsely chopped
Instructions
  1. Place the Tim Tams in a food processor and process until they become fine crumbs. Add the cream cheese and pulse until the mixture is smooth and starts to form a ball.
  2. If you don’t have a food processor, you can place a few of the Tim Tams at a time in a blender instead (or you could try bashing them in a large Ziploc bag with a rolling pin!). Tip the crumbs out into a bowl and mix the cream cheese in with your hands.
  3. Shape the mixture into balls and smooth them by rolling in the palms of your hands. Each of my truffles weighed 25g. Place the truffles into the refrigerator for 20-30 minutes to firm them up; this makes them easier to work with.
  4. Melt the chocolate in a heavy-based saucepan over low heat, stirring often (or use your preferred method of melting chocolate). Remove from heat when only little bits of chocolate remain, and stir until those bits are melted. Take the lollipop sticks, dip the ends into the melted chocolate and stick the chocolate-coated end halfway into each truffle. Place them back in the refrigerator again to firm up the chocolate, about 5 minutes.
  5. Remove from the refrigerator and begin the dipping process! Lay a sheet of baking paper on a plate, tray or cutting board. Holding on to the stick, slowly and carefully lower each truffle into the melted chocolate and coat entirely. Try not to swirl the truffle around, in case the truffle isn’t totally secured onto the stick – just dip straight in and out. Let the excess drip off, then place the truffle, stick side up of course, onto the baking paper, pushing down gently to make sure it stays upright.
  6. When finished, place them back in the refrigerator (this is why I mentioned to have the baking paper on a plate, tray or cutting board!) to set the chocolate.
  7. If you want to double-dip for a thicker chocolate coating that has a little bit more crunch, melt another 100g or so of chocolate, remove the pops from the refrigerator after about 20 minutes, and dip them again in chocolate that is at room temperature – not hot. Place back in the refrigerator to set. Be sure that the chocolate coating is entirely set if you want to stick them into bags.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2011/04/tim-tam-truffle-pops/