1. COMBINE the PHILLY and Cherry Ripe in a microwave safe bowl. Heat in short bursts on 100% power, stirring until the chocolate is melted and PHILLY softened. Mix well to combine then stir through the crushed wafers. Chill until firm enough to roll.
2. Roll 2 teaspoons of the mixture into balls and place onto a lined tray.
3. MELT the chocolate in a microwave safe bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted, then stir until smooth.
4. Use 2 forks to dip a ball into the chocolate to coat, allow the excess chocolate to run off then place back onto the lined tray, decorate with cachous. Repeat to make 40. Allow the chocolate to set at room temperature then chill. Store in an airtight container, refrigerated, until required.
NB: If the chocolate becomes too thick whilst dipping, MW in 1 or 2 short bursts and stir well to achieve the correct consistency.
Truffles can be simply tossed in CADBURY Bournville Cocoa as an alternative to coating in chocolate, or drizzled lightly with melted dark chocolate and finished with edible decorations.