Crush Oreos in food processor until fine like flour
Cut cream cheese into 2 equal pieces - add 1st half to food processor and combine until incorporated then add the 2nd half
Once the Oreo mixture is fully combined, begin rolling into bite sized balls and placing on a parchment lined tray
Place tray in the freezer for at least 2 hours but overnight is also great - you want the truffles to be very cold and firm before covering in chocolate
Once truffles are chilled begin melting chocolate in a microwave safe bowl. I typically do this in ingrements of 1 minute so I don’t burn the chocolate. You want it to be smooth and glossy.
Coat each truffle in the chocolate. I like to use a fork, so I can balance the truffle on top then knock the fork on the side of the bowl to shake off excess chocolate. Place each truffle back on the parchment lined tray.
If you are planning to decorate the top of your truffle with crushed Oreos or sprinkles, you need to do so right away as the chocolate will start to set on the frozen truffle. Just a quick sprinkle after each one is dipped is all you need.
Once all the truffles are coated, place back in the freezer until set.
It’s best to store these in the fridge or freezer due to the cream cheese but if bringing to a party to lay out, they’ll be gone long before that becomes a problem!