Ingredients
Method
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Blitz the Oreos to a fine crumb and set aside 20g for decoration.
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Add the cultured cream and melted dark chocolate to the blender and blitz again to combine.
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Transfer to a bowl and mix in the salt flakes. Pop in the fridge for 20 minutes to firm up a little.
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Once firm enough to handle. Roll teaspoonfuls into balls and lay on a lined tray.
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Pop in the fridge for 2 hours or until firm.
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Drizzle with melted white chocolate and sprinkle over the remaining blitzed biscuit.
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Allow to set then eat at room temperature.