Place the Oreos in a food processor and pulse until fine crumbs form.
Next, add the cream cheese and pulse until smooth.
Transfer mixture to a bowl and cover it. Place in the fridge for about 45 minutes.
Line a baking sheet with parchment paper.. Take the truffle mixture out of the fridge. Use a 1-inch cookie scoop to scoop mixture and roll into 1-inch balls. Place balls on prepared baking sheet and transfer to the freezer for an hour.
Melt the chocolate chips in a makeshift double boiler (see notes for microwave instructions). Place chocolate chips in a heat-safe glass bowl over a pot of simmering water.
Remove truffles from freezer. Using dipping tools or two forks to dip a truffle in the melted chocolate and coat evenly.
Gently tap off the excess chocolate on the side of the bowl and return truffle to the tray. Immediately add sprinkles if desired as the chocolate will harden quickly.
Feel free to use white chocolate, too! So delicious.
I like to use both types of chocolate!
Repeat with the remaining truffles and store in an airtight container for three weeks.