Step 1

Crush the Tim Tam biscuits into the TM bowl on Speed 8 for 10 seconds.

Step 2

Add cream cheese and mix on Speed 4, 30 seconds or until completely combined.

Step 3

Roll the mixture into heaped teaspoon sized balls and pop onto a baking paper lined tray in the fridge.

Step 4

Place the chocolate melts into the TM bowl and melt on 50 degrees, Speed 3, 3 minutes (or until melted).

Step 5

Pour the chocolate into a deep, narrow bowl or ramekin.

Step 6

Carefully dip your truffles into the chocolate mixture with a fork and place back onto the tray (allow any excess chocolate to drip off).

Step 7

Place back onto the baking paper lined tray and decorate with hundreds and thousands or sprinkles.

Step 8

Pop back into the fridge to set.

Step 9

Store in an airtight container for 3-4 days.