Crush the Oreos in a food processor or by placing in a bag and using a rolling pin until you have fine crumbs.
Add the mini chocolate chips and mix until evenly combined.
Add cream cheese and combine thoroughly and there are no streaks of cream cheese or dry bits of cookie left. Using your hands works best.
Form the mixture into 1-inch balls, using a melon baller, cookie scoop or your hands. Place the balls on a parchment or wax paper lined baking sheet.
Freeze the balls for at least 1 hour.
Melt some of the chocolate in a double boiler, or in a glass bowl placed over a pan of boiling water. Note - do not melt all of the chocolate at once as it will seize up before you are finished dipping.
Using a fork or chocolate dipping tool, dip the balls one at a time in the melted chocolate until they are fully coated. Allow the extra chocolate to drip off the ball then transfer back to the lined baking sheet. It's best to work in small batches, taking 5-10 balls out of the freezer at a time so they do not thaw before dipping.
If you are adding decorative drizzles, melt the white chocolate once all of the balls are dipped. Using a piping bag and fine tip (or ziplock bag with the corner snipped off), drizzle the white chocolate over the balls, making several stripes on each ball.
Allow the balls to set. I usually put them back in the freezer to set more quickly. Once they are set, use a paring knife to trim any excess chocolate around the edges.
Store truffles in the freezer for several months, or in the refrigerator for short term storage. Thaw before eating. Enjoy!
