Coffee liqueur cheesecake truffles
30
Serves
-
Prep Time
-
Cook Time
I love to serve these little delights with coffee after dinner.
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Ingredients
For the coffee liqueur cheesecake truffles
- 330–350g white-chocolate-coated biscuits, such as Tim Tams
- 225g cream cheese — softened
- ¼ cup coffee liqueur, such as Kahlua
- 400g milk chocolate
- 80g white chocolate
Method
For the coffee liqueur cheesecake truffles
- Coarsely chop or break the biscuits into a food processor and blitz until they resemble fine crumbs.
- Add the cream cheese and liqueur and pulse to combine. Refrigerate for 30 minutes to firm up.
- Roll the mixture into 30 balls and place on a baking tray lined with baking paper. Return to the refrigerator for 20 minutes.
- Break the milk chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
- Using a fork, dip each truffle into the melted chocolate and coat well, allowing any excess chocolate to drip off. Place back on the lined tray and return to the refrigerator for another 20 minutes.
- Break the white chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
- Drizzle the truffles with the melted white chocolate and allow to set.