Tim Tam, Baileys and Iced Vovo truffles

STEP 1

To make Tim Tam Baileys truffles, process white Tim Tam biscuits in a food processor until finely crushed. Add 2 tbs condensed milk and 1 tbs of Baileys. Process until mixture comes together.

STEP 2

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.

STEP 3

Process the caramel Tim Tam biscuits in a clean food processor until finely crushed. Add half the remaining condensed milk and 1 tbs 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.

STEP 4

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.

STEP 5

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.

STEP 6

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.