Baileys Tim Tam Cheesecake Balls #desserts #chocolate

Our heavenly and boozy 4 fixing Baileys Tim Tam Cheesecake Balls are the ideal late night dessert! Produced using cream cheddar, squashed treats, Baileys Irish cream alcohol and plunged in dissolved chocolate.... you wont have the option to stop at one!

To what extent will Baileys Tim Tam Cheesecake Balls last?
The balls can be put away in a water/air proof holder in the ice chest for as long as 5 days (despite the fact that they'll never keep going that long!).

Would i be able to utilize any sort of cream cheddar?
Completely! I for the most part use Philadelphia (Philly) full fat cream cheddar however you can utilize any brand you like.

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Ingredients

• 380 g white chocolate Tim Tam biscuits see notes
• 225 g cream cheese softened
• 60 ml Baileys Irish Cream liqueur
• 300 g white chocolate for dipping
• 50 g melted milk chocolate for drizzling, optional

Instructions
Conventional Method

1. Crush white chocolate Tim Tams until they resemble fine crumbs.
2. Mix Tim Tam crumbs with the cream cheese and shot of Baileys Irish Cream liqueur. Place into the freezer (or fridge) for 30 minutes or until hardened.
3. Roll the mixture into 1 inch sized balls and place on a tray lined with baking paper back into the freezer (or fridge) for a further 30 minutes.
4. Place white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
5. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated. Remove balls with the teaspoons and allow any excess chocolate to drip off.
6. Place back onto the baking paper lined tray. Place into the fridge to set for 1 hour.
7. Drizzle with melted milk chocolate if desired.

Thermomix Method

1. Place white chocolate Tim Tams into the TM bowl and crush on Turbo until they resemble fine crumbs.
2. Add the cream cheese and Baileys Irish Cream liqueur and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally). Place into the freezer for 30 minutes or until the mixture has hardened.
3. Roll the mixture into 1 inch sized balls and place on a tray lined with baking paper and place back into the freezer for a further 30 minutes.
4. Place white chocolate into a clean TM bowl and melt on 50 degrees, Speed 3, 2-3 minutes, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
5. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated. Remove balls and allow any excess chocolate to drip off.
6. Place back onto the baking paper lined tray and into the fridge for 1 hour.
7. Drizzle with extra melted milk chocolate if desired.

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