Place the Oreos into a food processor or high-power blender and crush them into fine crumbs. If you don't have a processor or blender, you can crush them in a bowl using the end of a heavy rolling pin.

Add the Oreo crumbs to a large bowl with the cream cheese. Mix it until it starts to stick together then use your hands to press it into a large ball. Cover and place in the fridge for 30 minutes.

After the 30 minutes are up, divide the mixture into 15 equal-sized pieces. You can weigh them out for accuracy or use roughly 1 tablespoon per truffle.

Roll each piece into a ball and place it on a lined baking tray. Pop them back in the fridge in the meantime.

Melt the chocolate over a low heat until there are no lumps left. Dip 1 truffle at a time into the chocolate, using a spoon to coat it evenly. Place the truffles onto a wire rack with a lined baking tray underneath. This will allow any excess to drip off and prevent the chocolate from pooling under the truffles.

Once all of the truffles are coated, place them in the fridge for around an hour, or until the chocolate coating has set.

Drizzle some extra chocolate over each truffle and top with a sprinkling of Oreo crumbs. Place them back in the fridge until the drizzle has set and enjoy!