Balls:

1. Mix the strawberry liqueur with rose water.
2. In a food processor, crush the biscuits to fine crumbs. Add the mixed liqueur and cream cheese. Process until the mixture comes together.
3. Place the mixture in a large bowl and continue to press it together by hand. Cover with clingfilm and refrigerate for 15 minutes.
4. Remove from fridge, form into balls and place on a tray with baking paper. Refrigerate for 30 minutes for the balls to harden.
5. Melt the white chocolate in the microwave or bain-marie, stopping and stirring in between so the it won't burn. (White chocolate is more delicate to melt than normal chocolate and burns easily if over heated.) When the chocolate is nearly all melted, stir it with a hand balloon whisk to make it smooth then stir in the vegetable oil.
6. Dip balls into melted chocolate and place onto a clean sheet of baking paper and decorate with sprinkles. Return to fridge for the balls to set, about 1 hour, before drizzling with coloured chocolate.

Decoration:

1. Melt the white chocolate in a small bowl. Add and stir enough pink colouring until you reach the exact colour.
2. Pour half of the melted pink chocolate into a piping bag, snip a tiny hole and drizzle on top of balls. To the remaining melted chocolate add drops of red colouring to reach a darker pink colour. Pour into another piping bag and drizzle over the balls again.

3. Enjoy!