Indulge in homemade Romany Cream Truffles: a step-by-step guide

200g Romany Creams biscuits, substitute with chocolate sandwiched cookies

120g medium-fat cream cheese

200g milk chocolate, melted (optional sprinkles)

Method

Prepare a 20x 20cm square cake tin with baking paper and set aside. Place the biscuits in a food processor and pulse until the biscuits resemble crumbs.

Add the cream cheese and pulse until combined with the biscuit crumbs. Press tightly into the prepared pan and refrigerate for 30 minutes.

Using a small heart-shaped cookie cutter, cut into shapes. Melt the chocolate in a microwave-safe bowl at 30-second increments, mixing in between until fully melted.

Coat each truffle in chocolate and set aside on baking paper to allow the chocolate to set. Drizzle the remaining chocolate over each truffle and decorate with your favourite sprinkles and enjoy. 

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