In food processor, crush Tim Tams until they resemble fine crumbs.

Add the cream cheese and Kahlua and process a few times until all combined.

Place in a container and refrigerate 20 minutes to get firm.

Roll into 1 inch balls and place on a parchment paper lined container in the refrigerator for another 20 minutes.

Place the cup of white chocolate and 1/4 cup milk chocolate in microwave safe bowl.

Microwave 30 seconds at a time, stirring at each interval, until chocolate is melted and smooth. This may take 2-3 minutes.

Dip each truffle in the melted chocolate and place back on parchment paper.

Place back in refrigerator to harden about 1 hour.

Melt the remaining white chocolate and drizzle over each truffle.

Enjoy!