Soften the cream cheese to room temperature.

In the bowl of a food processor, place the OREO sandwich cookies.

Pulse the cookies until they are a fine crumb.

Break the cream cheese into pieces and add the cream cheese to the bowl of the food processor.

Pulse the crushed OREO cookies and cream cheese until the two combine to form a ball.

Using a 1-inch scoop, portion out the OREO truffle mixture onto a baking sheet with waxed paper or silicone mat or sprayed with non-stick spray.

Chill in the freezer for 15 minutes.

Roll the OREO cookie balls in your hands to form a more consistent 1-inch ball.

Place the cookie balls back in the freezer while you prepare the chocolate for dipping.

Over a double boiler, melt the chocolate chips or chocolate melts until ⅔ of the chocolate is melted.

Remove from the heat and continue to stir until all the chocolate is completely melted.

Once the chocolate is melted, coated each truffle ball with the melted chocolate, allowing the excess chocolate to drip off the truffle. A slight tapping motion can help with this process.

Place on wax paper, silicone mat or decorative chocolate sheet transfer to set the chocolate shell.

As soon as the ball is placed down, garnish the top before the chocolate sets.

Allow the chocolate to set completely before serving or storing in the refrigerator.