Directions:

1. Line a baking sheet with waxed paper.

2. Stir / mix chocolate cookies in mixer until crumbled into small crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the mixer, and mix on low to medium speed until thoroughly combined.

3. Refrigerate mixture for 30 minutes. Shape cream cheese mixture into small walnut-size balls and place on waxed paper.

4. Melt chocolate and shortening (or melting chocolate) in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for total of about 1 to 3 minutes, depending on whether using chocolate chips or melting chocolate.

5. Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. After dipping every few balls, go ahead and sprinkle reserved crumbs over them while chocolate is still soft and warm.

6. Set truffles on waxed paper on a baking sheet and allow to cool / dry completely. Chill truffles in refrigerator until firm, about 1 hour.

7. For red and white striped truffles, use white chocolate for the coating instead of semisweet chocolate, and skip the crumb topping. Tint remaining white coating with red gel food coloring; warm it gently and drizzle it over the chilled white chocolate covered balls.

8. For brown and white striped truffles, skip the crumb topping over the semisweet chocolate coating, and instead drizzle the chilled chocolate balls with melted white chocolate.