Prep the Cream Cheese
Set the cream cheese out on the counter at least 1 hour before beginning to ensure it is softened. This prevents lumps in your filling.

Crush the Cookies
Place the package of Golden Oreos (remembering to set aside 9 cookies first) into a zip-top bag. Using a rolling pin, crush them into a fine crumble. Alternatively, you can pulse them in a food processor.

Make the Filling
In a medium mixing bowl, cream together the softened cream cheese and orange extract until smooth. Gradually add the cookie crumbs, mixing until the mixture is uniform and fully combined.

First Chill
Place the bowl with the mixture in the freezer for 30 minutes to firm up slightly.

Roll into Balls
Remove from the freezer. Using a tablespoon, scoop and roll the mixture into even balls, approximately 1 inch in diameter. You should get between 20 to 25 truffles. Place them on a baking sheet lined with parchment paper.

Second Chill
Return the baking sheet with the rolled balls to the freezer for another 30 minutes. This step is crucial so they hold their shape during the hot dipping process.

Melt the Chocolate
Break the semi-sweet chocolate bars into pieces. Melt them in a double boiler, stirring frequently until smooth. (If you don’t have a double boiler, place a heat-proof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water).

Dip the Truffles
Dip the frozen balls one by one into the melted chocolate. Use a fork to lift them out, tapping the fork gently against the side of the bowl to shake off excess chocolate. Place them onto a fresh sheet of parchment paper.

Decorate and Set
If you wish to top them with sprinkles or crushed leftover Oreos, do so immediately while the chocolate is wet. If using luster dust, wait until dry. Allow the truffles to set in the refrigerator for about 1 hour before serving.