Crush the Oreo cookies. Add the cookies to a food processor and pulse until they become fine crumbs. If you do not have a food processor, place the cookies in a sealed bag and crush them with a rolling pin until no large chunks remain.
Mix with cream cheese. Add softened cream cheese to the cookie crumbs and mix until the texture looks smooth, thick, and evenly combined. The mixture should hold together when pressed.
Shape into balls. Scoop small portions of the mixture and roll them between your hands. Keep the truffles similar in size so they chill evenly and look neat on a serving tray.
Chill the centers. Place the rolled truffles on a lined baking sheet and refrigerate them until firm. This step helps them keep their shape when you dip them in chocolate.
Melt the chocolate. Warm the chocolate gently until smooth. Stir often so it does not scorch or become too thick.
Dip each truffle. Use a fork or dipping tool to coat each chilled truffle in melted chocolate. Let the extra chocolate drip off before placing it back on the lined tray.
Add toppings. Sprinkle crushed Oreos, sprinkles, or sea salt on top while the coating is still wet. If you want a white chocolate drizzle, wait until the first coating sets slightly.
Chill until set. Refrigerate the truffles until the chocolate coating becomes firm. Once set, they are ready to serve or package.
