- 225g light cream cheese, softened
- 450g Custard Cream biscuits
- 340g good quality White Chocolate (I use milkybars)
- 1 Punnet of Raspberries
- Rainbow Sprinkles
Bash up the entire Custard Creams (in a freezer bag works well) and then blend in a food processor or blender until they are fine crumbs. (I did this in batches to make it easier)
Mix the crumbs with the cream cheese until combined. The mixture will be thick and sticky.
Do this either with a mixer or a wooden spoon, whichever you prefer. (You might have to involve your hands to make it work)
Using your hands, take a small bit of the mixture, flatten it, place a raspberry inside and fold up into a ball (see set by step below)
Place balls on a large baking tray with baking parchment. Freeze the truffles for about 30 minutes. Don't place them too close together so that they're touching or they'll stick together).
Break the chocolate into pieces and melt it slowly. Microwave is fastest but turn down the Watts and take out and stir every 15 seconds.
Coat the truffles in chocolate one at a time. Either with your hands or roll around the bowl it a fork (don't pierce it though!)
Place on a lined baking sheet and top with sprinkles while the chocolate is still wet.
This will get messy!
Refrigerate truffles for at least 10 minutes so the chocolate sets.
Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
Take out of the fridge 5-10 minutes before serving.