Create the Surprise Filling: In a medium bowl, combine the finely crushed Oreo cookies with the softened cream cheese. Mix with a fork until the mixture comes together and feels like a thick, moldable dough. If you're making multiple colors, divide the dough into separate bowls. Add a few drops of gel food coloring to each bowl and mix until the color is vibrant and evenly distributed. This is a great step for the kids to help with!

Form the Surprise Centers: Line a small baking sheet with parchment paper. Take small pinches of the colored Oreo mixture (about ¼ teaspoon each) and roll them into tiny balls. Place them on the prepared baking sheet and freeze for at least 30 minutes. This step is crucial, as it ensures the surprise center stays firm when you wrap it in the warm ganache.

Prepare the Ganache: While the centers are chilling, it’s time to make the heart of your truffles: the silky chocolate ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer around the edges. Don’t let it boil.

Combine and Emulsify: Pour the hot cream mixture over the chopped chocolate. Let it sit, untouched, for about 5 minutes. This allows the heat to gently melt the chocolate. After 5 minutes, add the vanilla extract and a pinch of salt. Begin whisking from the center in small, tight circles, gradually moving outward. The mixture will transform from grainy to a glossy, smooth, and unified ganache. It feels like magic every time.

Chill the Ganache: Let the ganache cool at room temperature for about 15 minutes, then cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 1 to 2 hours, or until it’s firm enough to scoop but still pliable, like firm peanut butter.

Assemble the Truffles: Remove the ganache and the frozen surprise centers from the fridge. Take a tablespoon of the chilled ganache and flatten it into a small disc in the palm of your hand. Place one of the frozen colored balls in the center. Gently wrap the ganache around the surprise center, rolling it between your palms to form a smooth, perfect spooky truffle ball. Repeat with the remaining ganache and centers, placing the finished truffles back on the parchment lined baking sheet.

The Final Coat: Melt the remaining 4 oz of chocolate with the coconut oil in the microwave in 30 second intervals, stirring in between, until smooth. Let it cool slightly. One by one, dip each truffle into the melted chocolate, using a fork to lift it out and allow the excess to drip off. Place the dipped truffles back on the parchment paper.

Decorate Your Ghoulish Goodies: Before the chocolate sets, immediately sprinkle your Halloween-themed sprinkles over the top. This is where you can get creative with spooky surprise truffles decoration ideas—add candy eyes to make little monsters or drizzle with white chocolate to create mummy wrapped truffles. Let the truffles set completely at room temperature or in the refrigerator for about 20 minutes.