1. Crush the cookies (oreo and digestive) and add them in a bowl with the cream cheese. At the same time, melt the white chocolate in a bain marie and then add the heavy cream. Mix with a spatula until the mixture is homogenized.
2. Shape the truffles into balls of 25-30 g
3. Place them in the refrigerator for about 30 minutes to freeze having passed to each toothpick.
4. Remove the truffles from the refrigerator and glαze them with the melted white chocolate.
5. Then sprinkle directly with the truffle.