Crush the Oreos: Add the cookies to a food processor and pulse until they form fine crumbs. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin until sandy.

Mix with cream cheese: In a mixing bowl, combine the Oreo crumbs and softened cream cheese. Add a pinch of salt if you like. Beat with a hand mixer or stir with a sturdy spatula until a thick, uniform dough forms.

Chill the dough: Cover the bowl and refrigerate for 20–30 minutes. This makes rolling easier and less sticky.

Roll into balls: Line a baking sheet with parchment paper. Scoop 1-tablespoon portions and roll into smooth balls. You should get about 24–30 truffles. Place them on the lined sheet.

Freeze briefly: Freeze the rolled balls for 15–20 minutes. You want them firm but not rock solid, so they don’t crack when dipped.

Melt the chocolate: In a microwave-safe bowl, heat the chocolate in 20–30 second bursts, stirring between each, until smooth. Stir in 1–2 teaspoons oil for a shinier, thinner coating if desired.

Dip the truffles: Using a fork, dip each chilled ball into the melted chocolate. Tap the fork gently on the bowl to let excess drip off. Place the coated truffle back onto the parchment.

Add toppings: While the coating is still wet, sprinkle crushed Oreo crumbs, sprinkles, or flaky salt. If you plan to drizzle with white chocolate, let the dark chocolate set first.

Set and store: Let the truffles sit at room temperature until the chocolate firms up, about 20–30 minutes, or refrigerate to speed it up. Transfer to an airtight container.