Instructions

1. Using a food processor, blitz the biscuits for a few minutes, until they resemble crumbs. Add the cream cheese and continue to blend for a minute or so. The biscuits and cream cheese will combine to look almost like a ball of dough. Transfer to a bowl, cover and refrigerate for about half an hour, to harden slightly.
2. Line a large baking tray with greaseproof paper. Using a small ice cream scoop or a spoon, take a spoonful of the mix and place on the tray. Place in the fridge for at least an hour to set.
3. Melt the white chocolate in a bowl over a saucepan of just boiled water. Take the truffles from the fridge and dip each one into the melted chocolate. Allow excess chocolate to drip off. Place back on the tray and place a candy eyeball in the centre of each truffle. Place a very small amount of food dye in a bowl and using a toothpick, draw tiny lines on the truffles.
4. Refrigerate for a further few hours, before serving straight from the fridge.
5. These truffles can then be stored in an airtight container in the fridge for up to 3 days. Enjoy!