Crush the Oreos: Add the whole cookies (filling included) to a food processor and blitz into fine crumbs. If you don’t have a processor, seal them in a sturdy bag and crush with a rolling pin until sandy with no big chunks.

Mix with cream cheese: In a bowl, combine the Oreo crumbs with softened cream cheese. Use a spatula or your hands to mix until smooth and fully combined. The mixture should look like a thick dough.

Chill slightly (optional but helpful): Pop the bowl in the fridge for 10–15 minutes. This makes the mixture easier to roll and less sticky.

Shape the truffles: Scoop 1 tablespoon portions and roll into balls. Line them on a parchment-lined baking sheet. Aim for golf-ball or slightly smaller size for best bite and coating.

Freeze to set: Freeze the rolled balls for 15–20 minutes until firm but not rock solid. This keeps them from falling apart when dipped.

Melt the chocolate: Place chocolate in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. Add 1 teaspoon of coconut oil if you want a thinner, glossier coating.

Dip and coat: Using a fork, dip each chilled truffle in the melted chocolate. Tap off excess on the bowl edge and place back on the parchment. Work in batches so the centers stay firm.

Decorate: While the coating is wet, sprinkle with crushed Oreos, sprinkles, or sea salt. For a drizzle, wait until the coating sets, then pipe or spoon melted white or dark chocolate across the tops.

Let them set: Allow the chocolate to harden at room temperature or chill for 10 minutes to speed it up. Once set, transfer to an airtight container.