Prepare the Oreo Mixture:

• In a food processor, pulse the Oreo cookies until they reach a fine crumb consistency. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
• In a large bowl, combine the Oreo crumbs with softened cream cheese until well mixed. The mixture should be thick enough to form into balls.

Form the Balls:

• Using your hands or a small cookie scoop, roll the mixture into 1-inch balls.
• Place the formed balls on a baking sheet lined with parchment paper.
• For a festive touch, gently press a mini candy egg into the top of each ball.

Chill:

• Refrigerate the balls for at least 1 hour, or freeze for 20–30 minutes, to firm up the mixture before coating.

Prepare the Chocolate Coating:

• In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring between intervals until smooth. Alternatively, use a double boiler over low heat.

Dip the Balls:

• Using a fork or toothpick, dip each chilled Oreo ball into the melted chocolate, ensuring they are completely coated.
• Allow any excess chocolate to drip off, then return the balls to the parchment-lined baking sheet.

Decorate and Set:

• While the chocolate is still wet, add additional mini candy eggs or sprinkle decorations on top if desired.
• Let the coated balls sit at room temperature or refrigerate until the chocolate is fully set.