Kahlua Cheesecake Balls - Conventional Method

• Baking & Spices

  • 50 g White chocolate
  • 250 g White chocolate & 80g milk chocolate

• Dairy

  • 225 g Cream cheese

• Beer, Wine & Liquor

  • 60 ml Kahlua liqueur

• Other

  • 2 X 165g packets white chocolate tim tam biscuits (or any white chocolate coated cookie

Found on bakeplaysmile.com

Description

Ingredients

• 2 X 165g packets white chocolate Tim Tam biscuits (or any white chocolate coated cookie)
• 225g cream cheese, softened
• 60ml Kahlua liqueur
• 250g white chocolate & 80g milk chocolate, for dipping (total 330g chocolate)
• 50g melted white chocolate for drizzling (optional)
• 2 X 165g packets white chocolate Tim Tam biscuits (or any white chocolate coated cookie)
• 225g cream cheese, softened
• 60ml Kahlua liqueur
• 250g white chocolate & 80g milk chocolate, for dipping (total 330g chocolate)
• 50g melted white chocolate for drizzling (optional)

Directions

• Crush white chocolate Tim Tams until they resemble fine crumbs.
• Mix Tim Tam crumbs with the cream cheese and shot of Kahlua liqueur.
• Place into the fridge/freezer for at least 20 minutes to harden.
• Roll into 1 inch sized balls and place on a tray lined with baking paper back into the fridge for a further 20 minutes.
• Place white chocolate and milk chocolate into a microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
• 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.
• Place back onto the baking paper lined tray.
• Place into the fridge to set for 1 hour.
• Drizzle with melted white chocolate if desired.
• Place white chocolate Tim Tams into the TM bowl and crush on Turbo until they resemble fine crumbs.
• Add the cream cheese and Kahlua liqueur and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally).
• Place into the fridge for at least 20 minutes to harden.
• Roll into 1 inch sized balls and place on a tray lined with baking paper and place back into the fridge for a further 20 minutes.
• Place white and milk 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 bowl.
• 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.
• Place back onto the baking paper lined tray.
• Place into the fridge to set for 1 hour.
• Drizzle with extra melted white chocolate if desired.