Mint Chocolate Truffles

I LOVE these truffles.  So, I decided that my birthday was the perfect excuse to make some :)

Makes: 40 approximately

2 x packets of Mint Slice biscuits
250g regular cream cheese
375g dark chocolate melts

Place the biscuits in a food processor and grind them up.  Add the cream cheese and mix well.  It does not matter if there are bits of biscuit still intact.  Place the mixture in the freezer until it has hardened (approx. 20 minutes).

Line a tray with non-stick baking paper or tin foil.  Spoon out little balls of the mixture and line the tray (if the mixture is too soft and will not roll into balls easily, place back into the freezer to harden some more).  Place the tray back into the freezer for at least another 10 minutes. 
Melt the chocolate.  Using a fork, dip each frozen truffle into the chocolate and allow to set (If the chocolate is taking ages to set, put the truffles back in the freezer for a while to make the mixture really cold).  Personally, I have a system going where I get all my forks out and dip each truffle in the chocolate so they are half covered. Then, once the chocolate has set I take them off the forks and hand dip the other side.  To prevent the truffles from rolling around while the chocolate on the other half is setting I find placing them on teaspoons does the trick.

Store in an airtight container in a cool, dark place.  To prevent the chocolate sweating, do not store in the fridge or freezer – however this means that the filling will be soft.

*I use Griffins Mint Treat biscuits because they have mint oil in them which gives the truffles a stronger flavour.
** I noticed on a packet of Country Goodness Cream Cheese that they suggest making truffles, but they simply state to use ‘chocolate biscuits’ – I’m intrigued to know if anyone has tried any other variations on these truffles.  Please leave a comment and let me know.