1package (8 ounces)cream cheeseat room temperature
1bag (12 ounces)white chocolate chips
18-20Large Edible eyes
Optional: vegetable oilyou might want to add some to make the white chocolate easier to work with
Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
Using a hand held mixer, beat the Oreos and cream cheese together until well combined.
Roll the mixture into balls.
Chill the balls, covered tightly, for an hour in the fridge.
Once the balls are chilled, melt the white chocolate in the microwave in bursts of 15 seconds, stirring in between each burst until melted. (This is technically another ingredient, but you may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.)
Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
Slide the ball carefully onto parchment paper and allow to dry.
Once dry, re-melt the remaining white chocolate and pour into a small plastic bag.
Cut off the tip of the bag and pipe stripes around the oreo ball to resemble a mummy. Press 2 edible eyes onto the stripes and then pipe a little on the top of the eyes to make it look more like a mummy. (See video tutorial),