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

Mix with cream cheese: In a bowl, combine the crumbs with softened cream cheese and a pinch of salt. Use a spatula or mixer to blend until smooth and uniform. The mixture should hold together like thick dough.

Chill briefly: Cover and chill the mixture for 15–20 minutes. This makes it easier to scoop and roll.

Form the truffles: Scoop about 1 tablespoon per truffle and roll into balls with your hands. Place them on a parchment-lined baking sheet. You should get about 24–30 truffles.

Freeze to set: Freeze the rolled balls for 15–25 minutes, or until firm but not rock hard. This helps the coating set quickly and evenly.

Melt the chocolate: Place chopped chocolate or wafers in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. If using, stir in 1–2 teaspoons oil for a shinier, thinner coating.

Dip the truffles: Using a fork, dip each chilled ball into the melted chocolate. Tap off excess on the edge of the bowl. Gently slide onto the parchment using a toothpick or another fork.

Add toppings: While the chocolate is still wet, sprinkle with crushed Oreos, sprinkles, or flaky salt. For a drizzle, let the first coat set, then drizzle melted contrasting chocolate over the top.

Let them set: Allow the truffles to sit at room temperature until the chocolate hardens, or refrigerate for 10–15 minutes to speed it up.

Serve and enjoy: Once set, transfer to a serving plate or an airtight container. Keep chilled until ready to serve for the best texture.