1package Oreos 36 piecesyou can use regular or double stuffed
8ouncesbrick-style cream cheeseIMPORTANT: use 4 ounces if using double stuffed Oreos!
8ozmelting chocolatesee post for notes on which chocolate to use; will need 16oz if wanting to coat truffles twice
2ozwhite melting chocolateto decorate (optional)
Place Oreos and cream cheese in a food processor with the blade attachment and process until completely crushed and starting to ball up.
Roll mix into 1-inch balls (about 1-2 teaspoons of cookie mixture) and place on a lined baking sheet. Freeze for at least 15 minutes or until completely firm, otherwise they may fall apart during coating.
Melt 8 oz of chocolate according to package instructions. Coat the Oreo truffles with chocolate (see IMPORTANT notes and instructions in the post above to keep them from falling apart!!) and place back on the lined baking sheet.
If wanting to coat twice, place them in the freezer until firm and then repeat the coating process. To decorate with white chocolate, make sure the dark chocolate coating is completely firm first.