Step 1

Place the Oreos in a food processor and pulse until fine crumbs form. Add the cream cheese and pulse until smooth. (Alternatively, you can crush cookies in a ziplock bag and mix in the cream cheese by hand). Transfer mixture to a bowl and cover it. Place in the fridge for about 1 hour.

Step 2

Line a baking sheet with parchment paper (or wax paper). Take the truffle mixture out of the fridge. Use a 1-inch cookie scoop to scoop mixture and roll into 1-inch balls. Place balls on prepared baking sheet and transfer to the freezer for 30 minutes or until firm.

Step 3

Melt the chocolate in a makeshift double boiler (see notes for microwave instructions). Place chocolate in a heat-safe glass bowl over a pot of simmering water. Gently stir until chocolate is completely melted.

Step 4

Remove truffles from freezer. Using dipping tools or two forks to dip a truffle in the melted chocolate and coat evenly. Gently tap off the excess chocolate on the side of the bowl and return truffle to the tray. Immediately add sprinkles if desired. Repeat with remaining truffles.

Step 5

Serve immediately or store the truffles in an airtight container in the fridge for up to two weeks.