- Using a blender or food processor, mix together the biscuits, cream cheese, casein powder and milk.
- Remove from the food processor into a large mixing bowl. Add finely chopped strawberries and mix together.
- Prepare a baking tray with a sheet of baking paper.
- Using your hands, roll the mixture into 14 balls (to make them equal in size, measure 32g of mixture out each time). Place onto a baking tray lined with baking paper. Place into the fridge for 20 minutes.
- Carefully melt the white chocolate in a microwave safe bowl/jug.
- Dip each truffle into the melted white chocolate. Make sure it is fully coated. Carefully place back onto the baking paper. Repeat with all truffles.
- Using your hands, roll the mixture into approx. 20 small balls and place onto a baking tray lined with baking paper
- Place in the fridge to set completely
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