Crush the Oreos into a fine crumb.
Combine crushed Oreos with cream cheese, vanilla extract, and peppermint extract (optional) in a large bowl.
Scoop mixture and make into round balls Place onto a lined baking sheet. The wax paper will help the truffles from sticking.Place in the freezer for about 30 minutes to an hour. Melt the chocolate in the microwave by microwaving in 30 second increments, stirring in between each session.
Remove bowl from microwave just before fully melted. Stir until smooth.
Add paramount crystals and stir until dissolved. This will thin out the chocolate so that it goes farther. (This step is optional)
Drop each oreo ball (your truffle mixture) into melted chocolate, coating evenly. Use a spoon to move the ball around. Remove with the spoon, gently tapping off excess chocolate. Place them back onto the cookie sheet and immediately sprinkle with the crushed peppermint on the tops of the truffles. Repeat with the remaining cookie balls.
Reheat the chocolate as needed so it remains pourable.
Refrigerate until set before serving.
