Line baking sheet with parchment paper. Set aside.
In a food processor, crush Red Velvet Oreo Cookies into crumbs.
In a large bowl using an electric mixer, cream together Oreo cookie crumbs and cream cheese; mix until combined.
Using a small cookie scoop (2 teaspoons), drop balls onto parchment paper lined baking sheet. Freeze for 30 minutes or until firm enough to handle.
In a microwave safe bowl, add chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate is completely melted.
Dip truffles into chocolate using a toothpick, fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper and immediately add sprinkles. Allow Red Velvet Oreo Truffles to sit until chocolate hardens. Eat & Enjoy!
Red Velvet Oreo Truffles should be stored in an airtight container in the refrigerator and will keep for 3+ days.Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.
Red Velvet Oreo Truffles | https://sarahsbakestudio.com/red-velvet-oreo-truffles/