Place the biscuits in a blender and pulse until crumbs
In a mixing bowl, mix together the biscuit crumbs and cream cheese until well combined and malleable
Using a scoop/spoon, take small portions of the batter (~1 heaped teaspoon) and mould into balls using your hands
Place on a plate or tray covered in cling film and place into the freezer to set for 30-minutes
In 10-second intervals, melt the chocolate in a heat-proof bowl using an oven (mixing between heating to prevent burning)
One by one, remove the cake truffles from the plate/tray and place into the bowl containing the melted chocolate
Coat the truffle fully in chocolate, moving around using the forks, draining any excess chocolate by holding the coated truffle above the bowl
Place back onto the tray for setting
Add any toppings to the wet chocolate coating (I use an extra 2 tbsp of biscuit crumbs or dried rose petals)
Chill in the fridge for 30 minutes then tuck in and enjoy!
