Cookie & Cultured Cream Truffles

  • Blitz the Oreos to a fine crumb and set aside 20g for decoration.

  • Add the cultured cream and melted dark chocolate to the blender and blitz again to combine.

  • Transfer to a bowl and mix in the salt flakes. Pop in the fridge for 20 minutes to firm up a little.

  • Once firm enough to handle. Roll teaspoonfuls into balls and lay on a lined tray.

  • Pop in the fridge for 2 hours or until firm.

  • Drizzle with melted white chocolate and sprinkle over the remaining blitzed biscuit.

  • Allow to set then eat at room temperature.