Add the soft cheese to a bowl and mix briefly until smooth before adding the icing sugar and mixing again briefly until combined.

Pour the crushed biscuit crumbs into the mix and fold together until combined. Refrigerate the mixture for at least 2 hours.

Take the chilled mixture out of the fridge and scoop into truffle shapes using 2 teaspoons or a melon baller, then place onto a tray lined with parchment paper. Return the truffles to the fridge for another hour, or the freezer for 30 minutes.

To decorate the truffles, carefully dip each truffle into the melted milk chocolate and place back onto the lined tray. You can use small spoons or forks to help with this. Once dipped, sprinkle the tops with the extra crushed biscuits.