Whiz the cookies in a food processor until fine crumbs are formed.
Tip into a bowl then stir in the cream cheese.
Roll the mixture into balls – about the size of a golf ball and place on a baking sheet lined with nonstick baking paper.
Leave in the fridge to set.
Melt the chocolate in a bowl set over a pan of gently simmering water.
Remove from the heat then use to coat the balls.
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