Start off by placing 36 Oreos (including the filling) into a food processor. Place the lid on, then pulse a few times at high speed or until the Oreos are crushed up to a very fine crumb.
Then add 170 g of softened cream cheese into the food processor. Mix on high speed again, until the cream cheese and Oreos are well combined. It should resemble a chocolate cookie dough texture once it's well mixed.
Remove the blade from the food processor and transfer the oil truffle mixture into a bowl. Now use a medium-sized cookie scoop or a cake baller to scoop out even amounts of Oreo mixture. Then please it into your hand and roll it out to a ball.
Then transfer to a baking sheet lined with parchment paper. Once all of the Oreo truffles are shaped, transfer them to the freezer and freeze them for 15 minutes.
In the meantime please 283 g of chocolate candy melts into a microwave-safe bowl and melt the chocolate in 20-second intervals with mixing in between.
After the chocolate candy coating is thoroughly melted, begin covering the Oreo truffles in the candy coating.
I find that the best way to do this is by placing a small amount of melted candy melts onto the thickest part of a butter knife, then placing one Oreo truffle on top of the blob of chocolate (to help hold it in place). Then use a small spoon to scoop melted chocolate over the truffle. Once the truffle is fully coated in chocolate, slide it onto a wax paper-lined baking sheet using another butter knife. Continue doing this with all of the Oreo truffles.
Once the Oreo truffles are set, melt 140 g of white candy melts into a bowl and then pour into a disposable pastry bag and snip off a small part of the end. Then drizzle the melted white candy melts over the Oreo truffles. Let them set for about 20 minutes before serving.