Recipe Tips:

• Crush Oreo cookies until it is small fine crumbs. You can make cookie crumbs by pulsing in a food processor, use a rolling pin to smash the cookies in a bag, or remove the frosting and pulse a few times in a blender (if you do the last method be sure to stir the frosting back into the Oreo crumbs). Place crumbs to medium-sized bowl, add softened cream cheese and mix by hand, with a hand mixer, or a stand mixer until blended. Some people like to stir in a little vanilla extract or peppermint but I like the flavor as is. Roll the mixture into 1/2" to 1" balls (I used a little melon-baller but a small cookie scoop works too). Place on a cookie sheet lined with parchment paper and freeze for at least 3 hours.
• Get a plastic fork and break off the two center prongs (see picture below). This will make it easier to place the chocolates on the wax paper. Remove the already prepared Oreo cookie balls (1-inch balls) from the freezer. To dip, place Oreo balls gently on top of the prongs. Dip into the chocolate until the entire ball is covered in chocolate. Lift the ball out of the chocolate and tap the fork on the side of the bowl, making any excess chocolate drip back into the bowl.
• Place the fork prongs flat onto a baking sheet lined with parchment paper causing the ball to be released from the fork. Gently slide the fork out from under the ball (sometimes it takes a little effort to get the ball off.. you might have to wiggle the fork out from under it or if you must, you can use a toothpick to help you slide the ball off).
• Once chocolate is set, decorate truffles on the lined cookie sheet with melted chocolate in a resealable plastic bag with a small tip cut out. Drizzle on or make fun designs. Or sprinkle on some sprinkles. Be sure to let all the chocolate set at room temperature before transferring to an airtight container to chill in the refrigerator.