Instructions

• Line a baking sheet with parchment paper and set it nearby.
• Place the 40 Oreos in a food processor or blender and crush to fine crumbs. Reserve a small handful of crumbs for topping if desired.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the 8 ounces room-temperature cream cheese on medium speed until smooth, about 1–2 minutes.
• Add the Oreo crumbs to the cream cheese and mix on low speed until fully incorporated and uniform.
• Using a 1.5-tablespoon (medium) cookie scoop or your hands, portion the mixture into 20 equal portions. Roll each portion into a smooth ball and place the balls on the prepared baking sheet, leaving space between them.
• Freeze the Oreo balls until firm, about 1 hour.
• Melt the 10 ounces Ghirardelli dark chocolate flavored melting wafers according to package directions. Using a toothpick (or a dipping fork), pick up each frozen ball, dip it into the melted dark chocolate to coat, and gently shake off excess. Return each coated truffle to the parchment-lined baking sheet to set.
• Melt the white chocolate/vanilla wafers according to package directions. Drizzle the melted white/vanilla chocolate over the set dark-coated truffles and immediately top with reserved Oreo crumbs or sprinkles, if desired.
• Refrigerate the finished truffles until the chocolate is fully set and they are ready to serve.