In a food processor, add the oreos and process until they are completely broken down.

Add the cream cheese and process until smooth.

Scoop into a bowl and refrigerate for 20 minutes.

Place parchment paper on a cookie sheet.

Scoop rounded tablespoons of the dough into your hands, and roll gently into clumps. Don't worry about getting them perfectly round as the more clumpy the more like real coal.

Meanwhile, melt down the chocolate in the microwave in 30 second intervals, stirring each time until smooth.

Allow to cool for a minute.

Place sparkly sugar in a dish.

Using a fork, drop a truffle in the chocolate and roll over to coat entirely.

Gently lift out the truffle and balance the fork on the edge of the measuring cup so the chocolate can drip off and set just a little.

Drop in the sugar and use a spoon to scoop the sprinkles all over the truffle.

Gently lift with the spoon to the baking sheet to set.

Repeat until all truffles are used.

Store in an airtight container in the fridge or very cool place.

Eat within a day and do not allow them to gather condensation or they will sweat the black dye.