Crush the Oreos: Place all the Oreo cookies (including the cream filling) into a food processor. Pulse until they form fine, uniform crumbs, similar to flour. Pour crumbs into a large mixing bowl. Reserve approximately 1/4 cup of the crumbs for decorating the tops later.

Combine Ingredients: Add the fully softened cream cheese to the bowl with the crushed Oreos. Use a rubber spatula or electric mixer on low speed to mix thoroughly until a stiff, uniform, dark dough forms. Ensure there are no streaks of white cream cheese remaining.

Roll and Chill: Scoop the mixture using a 1-tablespoon cookie scoop. Roll each portion firmly between your palms into a smooth ball. Place the finished balls onto a baking sheet lined with parchment paper. Transfer the sheet to the refrigerator and chill for a minimum of 60 minutes. (Chilling is mandatory to prevent the balls from dissolving in the warm chocolate.)

Melt the Chocolate: Place the dipping chocolate in a deep, microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring vigorously after each interval, until the chocolate is completely melted and smooth. If the chocolate is too thick, stir in 1 teaspoon of coconut oil or shortening to thin it slightly.

Dip the Truffles: Remove the chilled Oreo balls from the fridge. Using a dipping fork or two standard forks, submerge one ball completely in the melted chocolate. Lift the ball out and gently tap the fork against the edge of the bowl to allow excess chocolate to drip off, creating a thin, smooth coating.

Decorate and Set: Immediately place the dipped ball back onto the parchment-lined baking sheet. While the chocolate is still wet, sprinkle the top with the reserved Oreo crumbs or other desired garnishes. Repeat this process quickly with the remaining balls.

Finish Chilling: Once all balls are dipped and decorated, place the baking sheet back into the refrigerator for 15-20 minutes until the chocolate shell has hardened completely.