Preparation Steps

• Crush the Oreo cookies into fine crumbs. A food processor works best for this.
• In a medium bowl, combine the finely crushed Oreos with the softened cream cheese. Mix until well combined and a dough-like consistency forms.
• Roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper and freeze for at least 30 minutes.
• While the balls are freezing, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler. Stir in the vegetable oil if using, for a smoother texture.
• Dip each frozen truffle into the melted chocolate, ensuring it's fully coated. Use a fork to lift the truffle and allow excess chocolate to drip off.
• Place the coated truffles back on the parchment-lined baking sheet. You can add sprinkles or drizzle with contrasting chocolate before the coating sets, if desired.
• Refrigerate for at least 15 minutes to allow the chocolate to set completely. Store in an airtight container in the refrigerator.