Strawberries & Cream White Chocolate Truffle Balls


  • 1 x 210g packet of Arnott’s Iced Vovos
  • 1 tablespoon of strawberry jam
  • 2 tablespoons of sweetened condensed milk
  • 2 tablespoons of Strawberries and Cream Baileys
  • 300g white chocolate melts, melted
  • Pink or red liquid food colouring


  1. Use a food processor to break the Iced Vovo biscuits up until they are a fine crumb.
  2. Add the strawberry jam, baileys and condensed milk, blitz until combined.
  3. Roll the mixture into even balls, place on a lined tray and put in the fridge to set.
  4. Melt white chocolate following packet directions.
  5. Add 2-4 drops of food colouring. Swirl colouring through the chocolate with a toothpick to achieve the marble look.
  6. Dip balls into the marbled mixture and let excess chocolate drip off before adding them to a tray lined with baking paper. Return the balls to the fridge for the setting.
  7. Store for up to three weeks in an airtight container.