Crush the Oreo cookies into fine crumbs using a food processor or a rolling pin. Combine with softened cream cheese until well mixed.

Cover the mixture with plastic wrap and chill in the refrigerator for about 30 minutes.

Roll the mixture into 1-inch balls, aiming for about 24 truffles.

Melt your choice of chocolate in a microwave-safe bowl at 20-30 second intervals until smooth.

Dip each truffle ball into the melted chocolate until fully coated, allowing excess to drip off.

Chill the coated truffles again for 15-20 minutes or until the chocolate hardens.