Kahlua Cheesecake Balls #desserts #chocolate

Boozy no-prepare Kahlua Cheesecake Balls make a rich and smooth pastry, brazen late night treat or basic Christmas formula!

Our nervy Kahlua Cheesecake Balls are similarly as mainstream as our Baileys Cheesecake Balls… and they make a speedy and simple no-prepare dessert!

You can substitute the Kahlua for an alternate liquor, for example, Baileys Irish Cream. Or on the other hand for a non-alchohlic adaptation, you could supplant the Kahlua with espresso, or discard the fluid totally.

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Ingredients

1. 330 g white chocolate Tim Tam biscuits or any white chocolate coated cookie
2. 225 g cream cheese softened
3. 60 ml Kahlua liqueur
4. 250 g white chocolate
5. 80 g milk chocolate
6. 50 g white chocolate extra melted, for drizzling

Instructions
Conventional Method

1. Crush white chocolate Tim Tams until they resemble fine crumbs.
2. Mix Tim Tam crumbs with the cream cheese and Kahlua liqueur.
3. Place into the fridge/freezer for at least 20 minutes to harden.
4. Roll into 1 inch sized balls and place on a tray lined with baking paper back into the fridge for a further 20 minutes.
5. 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.
6. 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.
7. Remove balls with the teaspoons and allow any excess chocolate to drip off.
8. Place back onto the baking paper lined tray.
9. Place into the fridge to set for 1 hour.
10. Drizzle with melted white 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 Kahlua liqueur and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally).
3. Place into the fridge for at least 20 minutes to harden.
4. 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.
5. Place white and milk chocolate into a clean TM bowl and melt on 50 degrees, Speed 3, 2-3 minutes, scraping the sides occasionally.
6. 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.
7. Remove balls and allow any excess chocolate to drip off. Place back onto the baking paper lined tray.
8. Place into the fridge to set for 1 hour. Drizzle with extra melted white chocolate if desired.

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