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

Mix the filling: In a bowl, combine Oreo crumbs and softened cream cheese. Add a pinch of salt if using. Stir or beat until you get a thick, uniform dough with no streaks of cream cheese.

Chill the dough briefly: Pop the mixture into the fridge for 10–15 minutes. This makes it easier to roll and helps the truffles keep their shape.

Roll into balls: Scoop about 1 tablespoon of dough per truffle and roll between your palms. Aim for 1–1.25-inch balls. Arrange them on a parchment-lined baking sheet.

Firm them up: Freeze the rolled balls for 15–20 minutes. Slightly frozen truffles are easier to dip and won’t fall apart in warm chocolate.

Melt the chocolate: In a microwave-safe bowl, melt chocolate in 20–30 second bursts, stirring between each. Add 1–2 teaspoons of oil for a silkier coating if needed. You can also melt using a double boiler on the stovetop.

Dip the truffles: Use a fork or dipping tool to submerge each ball in chocolate. Tap off excess on the edge of the bowl, then place it back on the parchment. Work in small batches so the centers don’t soften.

Add toppings: While the coating is still wet, sprinkle crushed Oreos, add sprinkles, or finish with a pinch of flaky salt. If you’re drizzling chocolate, wait until the coating sets slightly.

Set and serve: Refrigerate for 20–30 minutes, or until the chocolate is firm. Serve chilled or slightly cool for the best texture.