Chocolate sprinkleswhite chocolate, ground almonds (optional for decoration)
Grind the Oreo’s in a blender or food processor until they become a fine powder.
Using a mixer, blend the cream cheese and Oreo powder until no cream cheese can be seen, about 2-3 minutes.
Roll into small or large balls and place on a parchment paper-lined cookie sheet (I used a scooper, helped me make them all the same size) Let chill for 45 minutes or even overnight.
After melting chocolate in a double-boiler or in a microwave, use a toothpick to dip each ball into the chocolate. Be sure to allow the excess chocolate to drip back into the melted chocolate to allow the truffles have a neater look. (If chocolate is to thick, add a tsp of shortening.) Place on a second cookie sheet to set.
Once the chocolate has set, decorate each truffle with white or dark chocolate, sprinkles or almonds. To get stripes, putting the melted chocolate in a small plastic bag and cutting the tip worked best.