Crush biscuits in food processor.
Add cream cheese and mix well. it does not matter if bits of biscuit are in tact.

Line a tray with baking paper. Spoon out little balls of mixture rolling in icing sugar to prevent sticking to fingers. Place in freezer for one hour.

melt chocolate. Dip each frozen truffle in chocolate and allow to set on baking paper. Store in airtight container in cool dark place. Do not store in fridge or freezer or choc will sweat.