Place the biscuits in a food processor and blitz until they have turned into fine crumbs. Add the cream cheese and vanilla extract. Pulse to combine.
Using a small cookie scoop or a measuring spoon, scoop out the dough and roll into balls of
approx.4cm (you should have around 12-14).
Place the balls on a baking tray with parchment paper. Freeze for 30 minutes until firm.
SMASH the Terry’s Milk Chocolate orange, place the segments into a bowl and melt in the microwave.
Dip the truffle balls into the melted chocolate using a fork. Place back onto the baking tray or a plate and freeze for another 20 minutes.
Lick the bowl. We know you probably already have, but don’t let any Terry’s go to waste!
Roll the fondant thinly (you can sprinkle the work surface with icing sugar so it doesn’t stick).Cut out a traditional Christmas pud splodge for each truffle with a cookie cutter or a knife.
Cover the truffle with the fondant and top with orange zest.