Crush the Oreos into fine crumbs. Use a food processor if you want speed, or a zip-top bag and rolling pin if you want to release stress.

Mix the crumbs with cream cheese until smooth and dough-like. The mixture should hold together easily without sticking to everything you own.

Roll into small balls, about one tablespoon each. Place them on a parchment-lined tray.

Chill the truffles for 20–30 minutes until firm. This step matters—soft truffles and melted chocolate do not get along.

Melt the chocolate gently, stirring until smooth and glossy.

Dip each truffle into the melted chocolate, coat completely, then place back on parchment.

Chill again until the chocolate sets. Try not to eat five “just to test.”