Crush Oreos into rough crumbs by pounding in a large bowl with the bottom of a pint glass. Set aside 1 tablespoon of crumbs for sprinkling later. Add roughly 2 tablespoons of cream cheese to the rest of the crumbs. Stir/pound until well-combined and a pliable dark dough is formed.
Roll into little balls and refrigerate/freeze briefly (just to harden for easy dipping). You can also freeze them to be used another day.
Melt chocolate of your choice by microwaving on full heat for 20 second intervals, repeating and stirring in between each interval until melted. Be careful not to blitz for too long, otherwise your chocolate will burn.
Using two small teaspoons, drop each ball into the glossy chocolate and roll them around if necessary to fully coat. Lift it out with the two spoons, letting excess chocolate drip off, and place on a baking sheet lined with foil or baking paper. Use the spoons to make a pretty swirl or patch up exposed bits if necessary.
Sprinkle with a touch of Oreo crumb and let cool.
Makes 14 pieces