100g cream cheese, chopped, softened
2 tablespoons icing sugar mixture
16 original Oreo cookies (160g)
1 cup White Choc Melts (160g)
Stir cream cheese and sugar in a medium bowl with a wooden spoon until smooth.
Finely chop four of the cookies. Add to cream cheese mixture, reserving 1 tablespoon for decoration. Gently stir to combine.
To make truffles, place remaining cookies on a tray. Spoon teaspoons of cream cheese mixture over top. Cover. Refrigerate for about two hours, or until firm.
Place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat.
One at a time, dip the top of truffles into chocolate to coat, allowing excess to drip away. Return to tray, cookie-side down. Sprinkle with reserved chopped cookies. Refrigerate for 1 hour, or until firm.
Arrange truffles on a plate to serve.
TIP Make sure each truffle is decorated with chopped cookies before the chocolate sets. Truffles can be made up to two days ahead. Store in an airtight container in the fridge.