Chocolate Tim Tam Balls
Chocolate Tim Tam Balls are the kind of treat that look like you’ve gone too far more effort than you actually have. Rich, chocolatey and coated in dark chocolate, they’re a great little no-bake recipe to have on hand when Christmas starts getting busy.
The centre is made with just Tim Tam biscuits and cream cheese, giving you a soft, fudgy texture with little pieces of biscuit throughout. Once rolled and coated in chocolate, a scattering of festive sprinkles is all they need to turn them into a Christmas treat.
They’re also ideal for making ahead. Keep them chilled in the fridge until you need them, then bring them out for dessert platters, afternoon tea or package a few together for an easy homemade gift.
Other Recipes You May Like
If you’re putting together some homemade Christmas treats, you might also like:
- Easy Milk Chocolate Rocky Road
- Easy White Chocolate Rocky Road
- Mint Slice Choc Bombs
- No-Bake Chocolate Fudge Slice
Love This Recipe?
Christmas treats don’t have to involve complicated baking, and The Sweet Season – Volume One is full of recipes with that in mind. These Chocolate Tim Tam Balls are one of the recipes from the collection, alongside plenty of other sweet ideas for Christmas platters, gifting and sharing with family.
You can have a look at the full collection here: The Sweet Season – Volume One
Recipe Card
Chocolate Tim Tam Balls
Makes: 25–30 balls
Prep Time: 10 minutes
Chill Time: Approximately 1½ hours, plus setting
Total Time: Approximately 2 hours
Ingredients
- 2 × 200g packets Tim Tam biscuits
- 225g cream cheese, at room temperature
- 400g dark chocolate melts
- Festive sprinkles, for topping
Method
- Place the Tim Tam biscuits in a large zip-lock bag and gently crush with a rolling pin until crumbly, leaving a few small chunks for texture.
- Beat the cream cheese until soft and smooth. Add the crushed biscuits and fold together with a wooden spoon until well combined. Don’t overmix.
- Refrigerate the mixture for 15–20 minutes to firm slightly.
- Scoop out dessert spoon-sized portions and roll between your hands to form balls. Place onto a baking paper-lined tray and refrigerate for another hour, or until firm.
- Melt the dark chocolate using either a bain-marie or microwave. Bain-marie: Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth. Microwave: Heat in short bursts, stirring thoroughly between each one, until melted and smooth.
- Using two forks, dip each chilled ball into the melted chocolate and turn until completely coated. Lift out, allow the excess chocolate to drip away, then return to the lined tray.
- Add the festive sprinkles straight away before the chocolate sets.
- Refrigerate until completely firm, then transfer to an airtight container and keep chilled until ready to serve.
What to Serve With
- Tea or coffee
- Fresh strawberries or raspberries
- Rocky road
- Homemade fudge
- Christmas biscuits
- Other bite-sized treats on a festive grazing board
They’re also a great size for packaging into small boxes or bags for Christmas gifts.
Stacey’s Kitchen Tips
- Bring the cream cheese to room temperature before mixing so it combines easily with the crushed biscuits.
- Don’t crush the Tim Tams into a completely fine powder. Leaving a few small pieces gives the centres a little more texture.
- Chilling the mixture before rolling makes it much easier to handle.
- Chill the rolled balls thoroughly before dipping so they hold their shape in the warm chocolate.
- Add your sprinkles as soon as each ball has been dipped. Once the chocolate sets, they won’t stick.
- If the chocolate begins to thicken while you’re dipping, gently warm it again.
Variations & Substitutions
- Use milk chocolate instead of dark chocolate for a sweeter coating.
- Try white chocolate for a completely different look.
- Use a different Tim Tam flavour to change the centre.
- If Tim Tams aren’t available where you live, use a similar chocolate-coated cream-filled biscuit.
- Swap the festive sprinkles for crushed nuts, coconut or chocolate shavings.
- Leave the decorations off altogether for a simple chocolate finish.
Storage, Freezer & Make-Ahead Notes
Store the finished Tim Tam Balls in an airtight container in the refrigerator and enjoy within 1 week.
Because they need to be chilled anyway, they’re an excellent make-ahead option for Christmas entertaining. You can prepare them several days before you need them and keep them refrigerated.
For longer storage, the finished balls can be frozen in an airtight container for up to 2 months. Place baking paper between the layers to prevent them sticking together and thaw overnight in the refrigerator.
Keep refrigerated until you’re ready to serve.
Final Thoughts
These are exactly the sort of Christmas treats I like — simple ingredients, very little fuss and something you can make ahead rather than leaving everything until the last minute.
They’re also easy to change from year to year. Different Tim Tam flavours, chocolate coatings and toppings can make the same basic recipe feel completely different, so there’s plenty of room to use whatever you already have or simply choose your family’s favourites.
And considering they usually disappear rather quickly once they’re put on the table, making a few extras isn’t a bad idea!
Stacey
Chocolate Tim Tam Balls
Ingredients
- 2 x 200 g packets tim tam biscuits
- 225 g cream cheese at room temperature
- 400 g dark chocolate melts
- festive sprinkles for topping
Instructions
- Place the tim tam biscuits in a large zip-lock bag and gently crush with a rolling pin until crumbly, leaving a few small chunks for texture.
- Beat the cream cheese until soft and smooth. Add the crushed biscuits and fold together with a wooden spoon until well combined. Don’t overmix.
- Refrigerate the mixture for 15–20 minutes to firm slightly.
- Scoop out dessert spoon-sized portions and roll between your hands to form balls. Place onto a baking paper-lined tray and refrigerate for another hour, or until firm.
- Melt the dark chocolate using either a bain-marie or microwave. Bain-marie: Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth. Microwave: Heat in short bursts, stirring thoroughly between each one, until melted and smooth.
- Using two forks, dip each chilled ball into the melted chocolate and turn until completely coated. Lift out, allow the excess chocolate to drip away, then return to the lined tray.
- Add the festive sprinkles straight away before the chocolate sets.
- Refrigerate until completely firm, then transfer to an airtight container and keep chilled until ready to serve.
Notes
Notes
- Use Tim Tams or another similar chocolate-coated cream-filled biscuit.
- Chill the balls well before dipping in chocolate.
- Add sprinkles while the chocolate coating is still wet.
Variations
- Coat with milk, dark or white chocolate.
- Experiment with different Tim Tam flavours.
- Decorate with coconut, chopped nuts or chocolate shavings.
Storage
- Refrigerate in an airtight container for up to 1-2 weeks.
- Keep chilled until serving.
