Blitz the Oreo biscuits in a food processor until they form fine crumbs.

Put the biscuit crumbs in a mixing bowl along with the softened cream cheese and instant coffee powder, stir to combine.

Portion the mixture into even sizes using a small ice cream scoop or a tablespoon, then roll into balls.

Place the Oreo truffles onto a lined baking tray and place in the fridge to set for 15 minutes.

Meanwhile, melt the dark chocolate in the microwave on medium in 30 second bursts until melted.

Dip each ball into the melted chocolate - I find it easiest to have a teaspoon in one hand to spoon chocolate over the top, and a fork to fish it out and allow any excess to drip off.

Transfer the balls back to the lined baking tray and sprinkle with more coffee powder if you wish.

Return to the fridge for another 20 minutes until hard.

Enjoy!