Strawberry Oreo Cheesecake Truffles
2 pkts Strawberry Oreos
250g Philadelphia cream cheese (1 block)
400g (approx) chocolate for coating
Process to an even, but not fine crumb. Add the cheese and process until the whole lot comes together. Chill in the fridge for at least 30 minutes.
That's two of these
Put the biscuits in a food processor
Roll teaspoons of the chilled mixture into balls, and place on a baking paper lined baking tray. Chill in the freezer for preferably an hour, overnight is better.
Once really, really cold, jam a skewer into the center of a ball, and using the skewer as a handle, dunk into melted chocolate until evenly coated.
Use a spoon to scrape the excess chocolate off the flat side (bottom) of the truffle. This will help you get a nice neat edge. Return the truffle to the baking paper (and that nice cold tray). Use the spoon to hold the truffle down while you gently pull the skewer out, and cover up or fill in any hole with chocolate.
Sprinkles need to be adding while the chocolate is wet of course. We used pink sugar crystals, (out of the dollar 5s fairy pack) but any sprinkles would do. Alternatively, you could dip the truffle in cocoa or coconut while the skewer is still in, but it will be more fussy to patch the hole.
Don't forget sprinkles!
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