In a food processor or blender, blitz Oreos into fine crumbs. Add cream cheese. Blitz until well combined.
Use ice cream scoop, melon baller or small cookie scoop to scoop the mixture & roll into balls. Place on a tray lined with parchment paper/ baking paper. Refrigerate for 30mins or an hour.
For dipping - break chocolate compound/bar into pieces. Microwave for 1 min. Check and stir. If the consistency is still very thick, microwave again for 20secs. Chocolate melt should be smooth.
To assemble - remove the rolled truffles from the fridge in small batches to keep them from getting too soft.
Use a fork, a spoon & a toothpick for this step. Place truffle on a fork (position fork on top of the melted chocolate bowl). Next, spoon melted chocolate & pour it on the truffle. Tap the fork gently on the side of the bowl to allow any access chocolate to drip off. Use a toothpick to help lightly push/release the truffle onto a piece of parchment paper. Repeat until all truffles are covered. Then place these truffles in the fridge to set.
Decorate. I use melted white chocolate.
