• The cream cheese should be room temperature. You can either set it out on the counter or microwave at about 10 second intervals and stir between intervals until the cream cheese is softened.
• Crush the cookies into fine bits. You can use a food processor or even a plastic bag with a mallet. The mallet method takes awhile to get them finely crushed. Stir the cookies a few times between blends to get a consistent texture. Reserve about 3-4 tablespoon for decorating, if desired.
• Mix the Oreo crumbs, minus the reserved crumbs, with the cream cheese using a food processor, mixer or a spoon until uniform.
• Roll into balls using your hands. The balls are about 1.5 tablespoon of mixture and about 1 inch in diameter. Place balls on a wax or parchment paper lined cookie sheet.
• Freeze the truffles for at least 15 minutes.
• Melt the chocolate in the microwave according to directions. Generally, about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.
• Using a toothpick or fork, dip the balls into the melting chocolate and fully coat. Shake off any excess before laying back on the parchment paper.

Decorating Notes

• To stick best, sprinkle the oreo crumbs on top while the chocolate is still warm and melted on the balls. You can also add a small dollop of chocolate on top like the stripes to have the oreo crumbs stick to that.
• If you wish to add stripes, I use a sauce bottle (linked in ingredients), but you can also use a plastic bag with the tip snipped off for the chocolate to run through or a frosting tip with a small point. If the chocolate cools too much, put it in the microwave for 10 second intervals.