STIR together the PHILLY and biscuit crumbs in a bowl to combine. Roll 2 teaspoon amounts into balls, place on a paper lined tray and refrigerate until firm.
MELT the chocolate in a MW safe plastic 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 MW until 75% of the chocolate has melted.
USING a fork, dip a truffle in melted chocolate, lift out and allow excess to drip off before returning truffle to the tray. Refrigerate until firm. Store in an airtight container, refrigerated, until required.