Some of the favourite coffee liqueurs to use are Kahlua or Tia Maria, but for this one I used Javalley coffee liqueur from Barrelling Tide distillery in Nova Scotia.
2 -200g pkgs original chocolate Tim Tam's
250g pkg cream cheese, at room temperature
60 ml coffee liqueur
100g white chocolate
100g milk chocolate
50g white chocolate melting discs
Cocoa powder
Pulse the cookies in a food processor to form crumbs then add the cream cheese. Once combined drizzle in the coffee liqueur while running processor.
Place mixture in fridge for 20 minutes.
Form into 1" balls (a bit messy to do) and place on a parchment lined sheet and return to fridge to chill for an additional 20 minutes.
Place the white and milk chocolate in a large bowl and microwave for 1 1/2 - 2 1/2 minutes stirring every 30 seconds until smooth.
Dip balls into melted chocolate and return to fridge to set. Melt white chocolate melting discs and drizzle over top.
Alternatively the balls can be tossed in cocoa powder.
Makes 60 (but pace yourself, these are rich!)
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