Method

1. Crush the Mint Slice biscuits into fine crumbs using a food processor and transfer them to a large mixing bowl.
2. Add softened cream cheese and mix until well combined.
3. Roll the mixture into heaped teaspoon-sized balls and place them on a tray lined with baking paper. Refrigerate or freeze for 30 minutes to firm up.
4. Slice spearmint leaves into tiny slithers (you’ll get about 5 of each leaf) and set aside.
5. Melt the chocolate with the oil (if using) in a microwave-safe bowl, in 30-second intervals, stirring in between until smooth (about 2–3 minutes).
6. Use a bowl deep enough to dip cheesecake balls in.
7. Using a fork or spoons, dip each truffle ball into the melted chocolate, letting the excess drip off, then place them back on the tray.
8. Before the chocolate sets, top each truffle with one red M&M and two spearmint leaf slithers.
9. Set the truffles in the fridge for at least 3 hours. Once set, transfer them to an airtight container. They can be stored in the fridge for up to 5 days or frozen for up to 1 month.