Line a baking sheet with parchment paper. Set aside.

Using a food processor or large resealable bag and a rolling pin, crush the cookies into fine crumbs.

Add the cream cheese to the food processor with the crumbs and pulse several times until well combined.

Using a small cookie dough scoop, separate out into 48 portions and then form each into a ball.

Roll the ball between your hands until it’s smooth.

Place them on the prepared baking sheet.

Chill in the refrigerator for at least 30 minutes, longer is fine. You can also pop them in the freezer if you have space.

Place the candy melts in a microwave-safe bowl.

Start heating it in the microwave for 30 seconds to 1 minute on 50% power, and stir the chocolate.

Continue to heat in 30-second intervals – still at 50% power, stirring after each time. Stop when there are a few bits of chocolate left, then stir until completely melted.

Using a fork, dip a chilled truffle ball into the melted chocolate and tap off the excess.

Place the chocolate-coated truffle on the prepared baking sheet.

Repeat with another layer of melted chocolate if necessary or desired before decorating with the hearts.

You can also take the remaining melted chocolate and drizzle it on top of the truffles for added decoration.

Add sprinkles to each truffle before the chocolate cools and hardens.

Let the truffles harden for about 10-15 minutes.

Store in an airtight container in the refrigerator until ready to serve.