Step 1

In the bowl of a large food processor, add in Oreos (filling and all!) Pulse on and off until the Oreos become very fine and crumbly.

Step 2

Add your melted butter and 2 tablespoons of milk to the Oreo crumbs. Pulse the mixture again until it's well moistened and sticks together without crumbling. If needed, pulse in more milk, 1 tablespoon at a time, until the mixture comes together.

Step 3

Scoop out 1 tablespoon sized portions and roll between your hands into a smooth ball. Arrange onto your parchment lined baking sheet.If the mixture is too crumbly to roll, blend in some more milk.If the mixture is too sticky to roll, scoop out the portions and drop them onto your baking sheet. Then chill the portions in the freezer for 10 to 15 minutes, or until firm enough to roll smoothly.

Step 4

Once all the balls are portioned and rolled, place them in the freezer to chill for at least 20 minutes before dipping in chocolate, or until firm. If you don't plan on coating the truffles in chocolate right away, keep the Oreo balls stored in the fridge until you're ready.

Step 5

Melt chocolate in a microwave or on your stove over a double-broiler.To melt in your microwave, place the chopped chocolate into a microwave safe. Heat in your microwave in 10 second bursts, pausing after each one to stir, until melted and smooth. To melt on your stovetop, place a pot filled with 1 inch of water over high heat until the water starts steaming (but not boiling!). Reduce heat to low to maintain a very light simmer. Place chocolate in a heat safe bowl that's large enough to fit into your pot without the bottom of the bowl touching the water. Warm the chocolate, stirring frequently. until melted.

Step 6

If using, mix your oil into the melted chocolate, and set aside for 5 minutes to cool slightly before dipping the Oreo balls. If the chocolate is too hot, it can melt the Oreo balls!

Step 7

Drop one Oreo ball into the melted chocolate and toss to coat. Use a fork or chocolate dipping utensil to lift the ball out of the chocolate and gently shake over the bowl to allow the excess chocolate to drip off.

Step 8

Drop the chocolate dipped Oreo ball back onto your parchment lined baking sheet. Leave the truffles plain or top with some flaky sea salt or crushed Oreo crumbs while the chocolate is still wet. You can also drizzle the tops with more chocolate after the coating has firmed up. Repeat with the remaining balls.

Step 9

Chill the Oreo balls in the fridge or freezer until the outside chocolate layer is set. Keep stored in the fridge until ready to serve!