Take all the Oreos out of their packet and put them into a food bag. Grab your rolling pin and give them a good bash until they are just crumbs (you may need to double bag them, as the bag may burst.) Alternatively, you can use a food processor.

Put the cream cheese in a large bowl and add a splash of vanilla extract and mix through. The reason I add the vanilla extract is because cream cheese is often very cheesy, so the vanilla sweetens it!

Add the bashed Oreos to the cream cheese & vanilla mix and mix it thoroughly. The more Oreos that go in, the harder it becomes to mix, but ensure you add pretty much all of it. You may not be able to use all the Oreos as they have an inconsistent filling and may make a thicker mixture. (If you have crumbled Oreos leftover, they are perfect for topping the truffles once they've been coated in chocolate).

Take approximately a tsp of the Oreo mixture and roll it in your hands to make a small ball. The truffles can be made bigger, but they are very thick and sweet so smaller ones are usually more enjoyable. Continue to roll them into balls and put them onto a sheet of baking parchment.

The Oreos ideally need at least at hour to cool. This allows them to become slightly harder and less sticky, making them easier to dip in the chocolate. Although it will not make a difference if you leave them longer than an hour, I often leave them overnight.

Just before taking the truffles out start to melt your chocolate, it's best suited if you use a larger bowl so it is easier to manoeuvre the truffles.

Once the chocolate has completely melted get two forks, put a truffle on the four and dip in in the chocolate until it is totally covered. Take it out and use the other fork to help move the truffle from one to another to drain the excess chocolate back into the bowl. Put the truffle down on the paper then you have the option to either put some of the leftover Oreo on top of it, or wait until it's dried to add some lines of chocolate in a different colour.

The longer the truffles has been chilled, the easier the dipping usually is. If you have made small truffles, you can use a fondue dipping stick - this is often easier but it varies depending on your technique.

Leave to set, then enjoy!