Chocolate Biscuit/Cookie Truffles

1 pkt chocolate cream biscuits/cookies (approx 200g/7 ounce). Eg Tim Tams, Penguin, Chocolate Cream Sandwich Cookies, Chit Chats. Gluten free if required.
200 g cream cheese (7 ounce), softened - you can use more if you like
200 g dark cooking chocolate (70% cocoa solids) and a small bar of white chocolate for decoration
Alternative to white chocolate if you wish: desiccated coconut

Crush biscuits/cookies either in food processor or put into snap lock bag and crush with rolling pin. Doesn't have to be too fine, can allow a few larger chunks.
Mix well with softened cream cheese and roll into tablespoon-sized balls. Place these on a tray on baking paper and refrigerate for 15 minutes.
Melt dark chocolate gently over low heat. Remove from heat. Coat the balls with chocolate by either:
-using a spoon to gently lower individual balls into the chocolate and rolling them around
-drizzling chocolate carefully over balls on the tray, turning the balls over to ensure all sides are coated.
Any leftover chocolate can be swirled on the baking paper to use as added decoration for your truffle gift box.
(If you prefer to use desiccated coconut as a decoration, roll the balls in the coconut at this point before refrigerating.)
Refrigerate until chocolate hardens, approx 15 minutes.
When cool, melt white chocolate and decorate as desired. Store covered in fridge.