These 3 ingredient Chocolate Tim Tam Balls are made from crushed Tim Tams and sweetened condensed milk, then rolled in Milo, cocoa or coconut. They're no bake, take just 10 minutes to make and they disappear fast! Once you've tried them, have a go at my White Chocolate Tim Tam Balls or my Baileys Tim Tam Cheesecake Balls.
A Quick Look At The Recipe
✅ Recipe Name: Chocolate Tim Tam Balls
🕒 Ready In: 40 minutes (including 30 minutes chilling)
👪 Makes: 10 balls
🍚 Calories: 133kcal per ball
🥣 Main Ingredients: chocolate Tim Tams, sweetened condensed milk, Milo, cocoa or desiccated coconut
📖 Dietary Info: No bake, freezer friendly, Thermomix method included
⭐ Why You'll Love It: Just 3 ingredients, no oven and 10 minutes of prep for a fudgy chocolate treat the kids can help roll!
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Think of them as Tim Tam truffles! You blitz Tim Tams and sweetened condensed milk into a fudgy, chocolatey mixture, chill it, then roll it into balls. They taste like a cross between fudge and truffles, only easier.
Whether you make them in your Thermomix or a regular food processor, they're perfect for lunch boxes, parties, BBQs and Christmas platters. You can also mix things up with my Mint Slice Balls or Caramilk Cheesecake Balls.
Why You're Going To Love This Recipe
- Only 3 ingredients: no oven, no mess and no fuss.
- Quick and easy: just blitz, chill and roll.
- Kid friendly: little hands love rolling and coating these.
- Perfect for entertaining: ideal for parties, BBQs and Christmas platters.
- Freezer friendly: make ahead and stash a batch for sweet emergencies!
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Chocolate Tim Tam Balls Ingredients
You only need 3 simple ingredients to make these Tim Tam balls. Here's what to know before you start:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Tim Tams: any flavour works, including original, dark, caramel or white. In the UK, Penguin biscuits are a great substitute.
- Sweetened condensed milk: this adds sweetness and binds everything together. Use the real stuff, not evaporated milk.
- Milo, cocoa or desiccated coconut: for rolling and coating the balls. Choose your favourite or mix it up for variety.
Tim Tam Ball Variations
- Gluten free: swap the Tim Tams for gluten free chocolate biscuits like Schär Tempties or Woolworths Free From Choc Biscuits.
- White chocolate Tim Tam balls: use White Chocolate Tim Tams and roll them in coconut, or try my Peppermint Crisp Tim Tam Balls.
- Party version: coat them in 100s and 1000s or sprinkles for a fun, colourful twist.
- Chocolate coated: dip them in melted milk chocolate for a decadent finish.
- Grown up version: add a splash of Baileys or Kahlua for a cheeky adult treat, and use slightly less condensed milk.
How To Make Chocolate Tim Tam Balls
You can make these with a Thermomix or a standard food processor, and either way it only takes minutes. The full recipe card is below.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Crush the Tim Tams. Blitz the biscuits in your food processor or Thermomix until finely crushed.
- Step 2: Add the condensed milk. Pour in the sweetened condensed milk and mix again until smooth and sticky. In the Thermomix, this takes 5 to 10 seconds on Turbo.
- Step 3: Chill the mixture. Pop the bowl in the fridge for about 30 minutes to firm up.
- Step 4: Roll into balls. Scoop out tablespoons of the mixture and roll them into smooth balls.
- Step 5: Coat and chill. Roll each ball in Milo, cocoa or coconut, then keep them in the fridge until you're ready to serve.
Top Tip
If the mixture is too soft to roll (this often happens when you double the batch), pop it in the freezer for 30 minutes to firm up before rolling.
Storing, Freezing And Gifting
- Store: keep the balls in an airtight container in the fridge for up to 1 week.
- Freeze: freeze in layers with baking paper for up to 3 months, then thaw in the fridge before serving.
- Gift: package them in little treat bags for Christmas or birthdays. For more ideas, check out my Homemade Christmas Food Gifts.
Recipe Tips
- Don't over process the mixture: you still want a little texture from the biscuits.
- Mixture too dry? Add an extra spoonful of condensed milk.
- Mixture too sticky? Pop it back in the fridge for another 10 to 15 minutes until it's easy to roll.
- Mix up the coatings: roll some in coconut and some in Milo or cocoa for a pretty platter.
- Double the batch: they disappear fast!
Chocolate Tim Tam Balls FAQs
Absolutely! Caramel, double coat, peppermint or dark chocolate Tim Tams all work beautifully.
Yes! Any blender or food processor will do the job. You can even crush the biscuits by hand with a rolling pin, old school style.
Up to a week in an airtight container, but they're usually gone long before that!
Chill it in the fridge or freezer for 30 minutes to firm it up before rolling. If it's still too soft, add an extra Tim Tam or two to soak up the moisture.
Yes! Freeze them in layers with baking paper in an airtight container for up to 3 months, then thaw in the fridge before serving.
This recipe uses sweetened condensed milk, which gives a fudgy, truffle like texture. If you'd prefer a cheesecake style ball made with cream cheese, try my Baileys Tim Tam Cheesecake Balls.
Yes! Roll them in Milo or cocoa instead, or coat them in sprinkles or melted milk chocolate.
You'll need 200g of chocolate Tim Tam biscuits and 200g of sweetened condensed milk to make 10 balls.
More Dessert Ball Recipes
If you love these Tim Tam balls, I think you'll enjoy these no bake treats too! You'll find even more in my 3 Ingredient Desserts collection.
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Chocolate Tim Tam Balls
Ingredients
- 200 g chocolate Tim Tam biscuits see recipe notes
- 200 g sweetened condensed milk
- Milo, cocoa or desiccated coconut to roll in
Instructions
- Place the chocolate Tim Tam biscuits and the sweetened condensed milk into a blender and mix until combined. If using a Thermomix, press Turbo for 5-10 seconds.
- Pour the mixture into a bowl and place into the fridge to firm up (approx 30 minutes).
- Roll into balls and coat with Milo, desiccated coconut or cocoa.
- Keep refrigerated until needed.
Notes
- Don't over-process the mixture; you still want a little texture from the biscuits.
- If the mixture's too dry, add an extra spoonful of condensed milk.
- Too sticky? Pop it back in the fridge for a further 10-15 minutes. If the mixture still feels too soft to roll, chill it a bit longer - the cold helps it hold its shape perfectly.
- Double the batch - they disappear fast!
- Coat some in coconut and some in Milo or cocoa powder for a pretty, mixed platter.
- Storage: Keep in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze in layers with baking paper for up to 3 months. Thaw in the fridge before serving.
- Great for gifting - package them in little treat bags for Christmas or birthdays.
Lorraine says
I doubled the ingredients but the mixture is not firm and flat when rolled out into balls
Lucy says
Hi Lorraine, pop it in the freezer to chill for 30 minutes before rolling into balls xx