- 10 mins + chilling
- 20 mins
- 165g white chocolate Tim Tams
- 250g cream cheese
- 1 tsp Queen Vanilla Bean Paste
- 1 tsp tsp Queen Strawb'ry & Cream Flavour for Icing
- 200g white chocolate
- Queen Food Colour Gels
- Queen Royal Icing
- Dr. Oetker Writing Icing Glitter
- 4 x snap lock bags, for piping
Method - Truffle
Combine biscuits, Vanilla Bean Paste and softened cream cheese in a food processor and process until a smooth dough forms. Divide mixture in two bowls and flavor one with Strawb'ry & Cream Flavour for Icing. Cover and refrigerate for 30-60 minutes or until firm enough to roll into balls.
Once mixture has firmed a little, scoop mixture into tablespoon sized balls and shape to resemble Easter eggs. Place eggs on a baking tray lined with baking paper and one all formed, refrigerate for 20 minutes until firm.
Method - Chocolate
Once eggs are firm, melt white chocolate in microwave in 30 second increments until melted. Use two spoons to dip truffle into white chocolate until fully coated, shake to remove excess then transfer to baking tray. Repeat with remaining eggs and refrigerate until set hard.
Prepare Queen Royal icing as per instructions on the packet. Separate into four small bowls and tint desired colours using a toothpick. Mix well, then transfer each colour to a snap lock bag. Remove eggs from refrigerator and snip corner of filled snap lock bags to pipe decorations over top of eggs. Use Dr. Oetker Writing Icing Glitter to add further decoration. Chill to harden then place in pretty papers and keep refrigerated until ready to serve.