8 oz cream cheese (softened)
16 oz semi-sheet chocolate
For decorating: (optional)
1. Crush Oreos either using a food processor or a freezer bag and a meat tenderizer (my preferred method). Mix cookie crumbs and cream cheese until when blended using a mixer or wooden spoon.
2. Line a cookie sheet with wax paper. Shape cookie mixture into one inch balls and place on sheet. Put baking sheet in freezer for 10-15 minutes so truffles can firm up.
4. Sprinkle with cookie crumbs, sprinkles, or drip white chocolate onto the truffles to decorate. Refrigerate for at least one hour. Store in a tightly covered container or can be frozen.