Step 1: Make the Truffle Filling

1. Crush the Cookies: Place the entire package of Oreo cookies (wafers and filling) into the bowl of a food processor. Pulse until they are broken down into very fine crumbs, resembling damp sand. If you don’t have a food processor, you can place the cookies in a large, sealed ziplock bag and crush them with a rolling pin or mallet—just make sure to get the crumbs as fine as possible.
2. Combine with Cream Cheese: Transfer the fine cookie crumbs to a large mixing bowl. Add the softened block of cream cheese. Using a sturdy spatula or your hands, mix until the ingredients are thoroughly combined and a large, cohesive ball of “dough” forms. There should be no white streaks of cream cheese remaining.

Step 2: Chill and Shape the Truffles

1. Scoop and Roll: Line a large baking sheet with parchment paper. Using a small cookie scoop (about 1 tablespoon), portion out the filling. Roll each portion between your palms to form a smooth, round ball. Place the balls on the prepared baking sheet.
2. First Chill: Place the baking sheet with the truffle balls into the freezer for at least 30 minutes, or into the refrigerator for at least 1 hour. This step is critical! The truffles must be firm and cold before dipping. If they are too soft, they will fall apart in the warm chocolate.

Step 3: Melt the White Chocolate for the Base Coat

1. Prepare the Chocolate: Place about 16 oz (450g) of the chopped white chocolate or melting wafers into a deep, microwave-safe bowl. Reserve the remaining 8 oz for the mummy drizzle later.
2. Melt Carefully: Microwave the chocolate in 30-second intervals, stirring well after each interval. It’s important to stir even if the chocolate doesn’t look fully melted, as the residual heat will continue the melting process. Continue until the chocolate is almost completely melted, then stir until it is entirely smooth. Be very careful not to overheat the chocolate, as it can burn or “seize” (become thick and grainy). If the chocolate seems too thick for dipping, stir in the coconut oil or vegetable shortening until smooth.

Step 4: Dip the Truffles

1. Set Up Your Station: Take the chilled truffle balls out of the freezer. Have your melted white chocolate, dipping tools, and a second parchment-lined baking sheet ready.
2. Dip and Coat: Drop one truffle ball at a time into the melted white chocolate. Use a fork to roll it around until it is completely coated. Lift the truffle out with the fork and gently tap the fork against the side of the bowl to allow any excess chocolate to drip off.
3. Transfer and Set: Carefully slide the coated truffle off the fork and onto the clean, parchment-lined baking sheet. While the chocolate is still wet, immediately place two candy eyeballs onto the truffle.
4. Repeat: Continue this process with the remaining truffles. Work quickly so the truffles stay cold and the chocolate doesn’t begin to set in the bowl.
5. Second Chill: Once all the truffles are dipped and have their eyes, place the baking sheet in the refrigerator for about 15-20 minutes, or until the white chocolate shell is completely firm to the touch.

Step 5: Create the Mummy Wraps

1. Melt the Remaining Chocolate: Melt the reserved 8 oz (225g) of white chocolate in a separate small bowl using the same microwave method.
2. Prepare for Drizzling: Transfer the melted chocolate into a small piping bag with a tiny round tip, or into a small ziplock bag. If using a ziplock bag, simply snip a very small piece off one corner.
3. Drizzle the “Bandages”: Take the firm, set truffles out of the refrigerator. Swiftly drizzle the melted white chocolate back and forth over the top of each truffle, creating thin lines that resemble mummy bandages. Be sure to leave the eyes visible!
4. Final Chill: Return the finished mummy truffles to the refrigerator for a final 10-15 minutes to allow the “bandages” to set completely.