Ingredients
Method
1.In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed.
2.Roll into 1 ½ cm balls and chill till firm. Melt chocolate in a bowl set over a pan of simmering water. Don’t let the bowl touch the water.
3.Use a fork to dip truffles coating them in melted chocolate, tap off excess then immediately roll or coat in desired coating.
4.Place on a tray covered with foil or non-stick baking paper and chill until required.
You could use dark chocolate instead of white. Store in an airtight container or package in individual gift sized bags.
Note
