Place Oreo® Chocolate Sandwich Cookies (20) and Nutella® (5 tablespoon) into a food processor.
Process until the mixture turns smooth and forms a ball.
Refrigerate for 15 minutes.
Scoop 1 tablespoon balls of truffle dough and them into a ball. Then place onto a wax paper lined cookie sheet. Chill for at least one hour.
Melt the Dark Chocolate (6 ounce) over a double-boiler until melted and smooth. Dip each truffle in the dark chocolate.
Tap off excess, and place back on cookie sheet.
Melt the White Chocolate (6 ounce) over a double-boiler until smooth and place in a small piping bag. Drizzle liberally with the white chocolate, chill for another hour to set.