Place the Oreo cookies in a food processor or blender, and blitz them until they become fine crumbs. In a pinch, you can achieve a similar result using a Ziplock bag and a rolling pin!

Add the softened block of cream cheese to the crushed Oreos, and combine until smooth and well-blended. You can use an electric mixer for this, if you'd rather.

Use a small cookie scoop to place equally-sized pieces of dough on a cookie sheet lined with parchment paper.

Place the prepared baking sheet in the freezer for the dough to harden. This takes about 10 to 15 minutes!

After the dough has hardened, roll each section into round, 1-inch balls.

Use the microwave to melt chocolate chips in a microwave-safe bowl in 30 second intervals. Don't have a microwave? Use a double boiler! Add the oil to help make the chocolate coating thin and smooth.

Dip each truffle ball into the melted chocolate, using a fork. Use the rim of the bowl to remove excess chocolate. Place each dipped ball back on the baking sheet.

Decorate each truffle as desired. Need ideas? I've you covered, below!

Allow the chocolate to harden at room temperature, or place the cookie sheets back into the freezer for 10 to 15 minutes.